After watching the movie Chef with the family over the holidays, Ma was inspired to whip up the impressive cheese toastie from Matt Preston’s book Cravat-a-licious. With a couple of adjustments, it was transformed into the best cheese toastie EVER!
To the inside of the bread Ma added a generous slathering of dijon mustard (genius) and cooked these bad boys in a pan instead of a sandwich press so they wouldn’t turn out squishy. She also seasoned the mixture with my shiitake and porcini salt for an extra hit of flavour, a tasty alternative to salt and pepper.
Matt’s recipe suggests playing around with the quantity of leek mixture and cheese you use until you find your favourite version. I like it best with everything in the same bowl – this also makes it easier to organise any leftovers because you WILL want another one (or two) of these later.
If you like you could mix up the types of cheeses – for example try half Aged Cheddar and half Red Leicester. When buying cheese I look at the packaging for ‘non-animal rennet’, ‘vegetable rennet’ or ‘suitable for vegetarians’ on the label.
- 1 small leek, finely sliced
- 1 medium red onion, diced
- 1 spring onion, finely sliced
- 2 shallots, finely sliced
- 1 clove garlic, minced
- 1kg English cheddar
- Dijon mustard
- Shiitake and porcini salt
- Dairy free butter
- Wholemeal sourdough bread, thickly sliced
- Boil the kettle and heat a large fry pan.
- Add the leek to a bowl and cover with just boiled water for one minute. Drain thoroughly and lay the leek on kitchen paper to dry out.
- When dry, mix the leeks with the onion, spring onion, shallot and garlic. Grate the cheese and thoroughly combine into the leek mixture.
- Butter one side of four slices of thick bread. Lay two slices of bread in the pan, butter side down and top with the leek and cheese mixture, making sure the edges of the bread covered. Be careful not to overfill as the cheese will melt out onto the pan.
- Top the half sandwiches with another slice of bread, butter side up.
- Toast until the cheese is melted and both sides of the sandwich are brown.
What’s your must-have ingredient in a cheese toastie?
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