Light Bites
British
BritishClassic Cheese Toastie
The ultimate comfort snack, a golden toasted sandwich with a molten cheesy middle. The tiers climb from a simple pan toastie to an artisan three-cheese, cultured-butter melt with caramelised onions.
Vegetarian
Nut-free
Ultimate version
Artisan sourdough with three cheeses, caramelised onions and cultured butter, finished with a Parmesan crust.
Per serving£3.40
Total cost£6.80
Time32 min
Ingredients for 2
- 4 slices artisan sourdough , cut thick
- 40 g cultured butter , softened
- 20 g Parmesan , finely grated, for the crust
- 1 tsp Dijon mustard
- flaky sea salt and black pepper , to taste
- Cheese mix
- 70 g aged farmhouse cheddar , grated
- 50 g Gruyere , grated
- 40 g mozzarella , grated, for the stretch
- Caramelised onions
- 1 onion , thinly sliced
- 1 tsp soft brown sugar
Method
- Cook the sliced onion gently in a little butter with the brown sugar for 12 to 15 minutes until soft and caramelised, then set aside.
- Combine the cheddar, Gruyere and mozzarella in a bowl.
- Spread Dijon thinly inside two slices and butter the outside of all four slices with cultured butter.
- Build the sandwiches with the cheese mix and caramelised onions, butter-side out, and season.
- Press the buttered outsides into the grated Parmesan so it forms a crust.
- Fry over medium-low heat for 4 to 5 minutes each side until the Parmesan is lacy and golden and the centre is molten.
- Rest briefly, then cut and serve while the cheese still stretches.
Equipment
The three ways, side by side
Budget
White sliced bread, value cheddar and margarine, toasted in a pan.
Better
Sourdough with mature cheddar and red Leicester, fried in real butter with a touch of mustard.
Ultimate
Artisan sourdough with three cheeses, caramelised onions and cultured butter, finished with a Parmesan crust.
