Cheese Toasties Gourmet Style
The cheese toastie, Welsh Rarebit, croque monsieur or grilled cheese. However you say it it has to be the best comfort food of all!
The cheese toastie, Welsh Rarebit, croque monsieur or grilled cheese. However you say it it has to be the best comfort food of all!
Cheese toastie, Welsh Rarebit, croque monsieur or grilled cheese. Wherever you live, however you say it, this humble offering has to be the best comfort food of all!
We've brought you five delicious recipes featuring everything from strong cheddar on white to a more luxurious fig and goats cheese on sourdough.
We asked around and apparently cheese toasties are quite the hot topic! Should you grill, oven bake or fry - or simply pop them in a toaster pouch? Even the trusty eighties Breville machine got a mention, although some of you have gone all new age with a George Foreman!
All methods come with their own merits and whatever the choice, we all agreed cheese should be melted and preferbly oozy.
2 slices white bread
butter
Semi-hard cheddar cheese - see above for ideas
Preheat oven to 250C (480F). Generously butter bread and place on a baking tray lined with foil or baking paper. Bake for 3 minutes or until butter is melted. Top with slices of cheese to completely cover the bread. Bake for another 5 minutes or until the cheese is melted and bubbling with golden brown patches.
100g grated monterary jack
100g Mull cheddar, grated
2 spring onions, thinly sliced (optional)
8 slices white bread
4 tbsp hot mango pickle plus extra to serve
small knob of butter, for frying (optional)
Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
Melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.
1 tbsp olive oil
200g spinach
150gm tub Katy Rodgers crème fraîche
1 tsp wholegrain mustard
140g Blue Murder Cheese
4 slices sourdough Miche
Heat the olive oil in a frying pan. Add the spinach and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue murder. Stir in seasoning. Heat the grill and lightly toast the bread on both sides. Divide the cheese mix between the toasts then crumble on the remaining cheese and grill until golden and bubbling.
Sour Dough Baguette
Buche De Chevre Goats Cheese
Tracklements Sticky Fig Relish
Pre-heat the grill to medium-high. Cut the baguette into slices about 1cm-2cm thick and slice the goats’ cheese thinly. Place the baguette slices onto a baking tray and place two slices of goats’ cheese on top of each piece of baguette. Add a spoonful of Sticky Fig Relish on top of the goats’ cheese and grill in the oven until the the bread is toasted and the goats’ cheese has started to melt.
50g flour
50g butter
250ml Glen Spean Red Revival, warmed
250g St Andrews Farmhouse Cheddar, grated
2tsp English mustard
2 tbsp Worcestershire sauce
black pepper
4 large slices Miche Sourdough
In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring all the time. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
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