Cheese and Jalapeño Relish Toastie
We all know this dish, one way or another. If you’re in the U.S., it’s a grilled cheese. If you’re in France, it’s a Croque Monsieur. And if you’re in the U.K. it’s a toastie. None of us need a recipe, or do we? I rather think not, but does anyone really appreciate the art to a truly delicious toastie or are we using whatever we have to hand?
First off, what kind of bread are you using? If it’s not something that’s going to give you the texture you need, think again. To balance out the gooey melted cheese, my number one choice is sourdough. The texture already has a wonderful chewy and crunchy bite, but when that slice hits the pan, you know it’s going to come out with the perfect crunch.
Secondly, the cheese combinations are endless. You don’t have to stick to one type, unless you want to. But why not have a selection? Use up the odds and ends sitting in the fridge that have been waiting for this precise moment! Give thought to the melting point of the cheese. You should really try a few out…as an experiment! (I won’t tell…)
Lastly, what is accompanying your cheese filling? Again, this where a condiment, sauce, vegetable or meat has free reign. No one is going to judge you, just don’t overfill it. We need the heat to zip through the ingredients, and importantly melt the cheese, especially if you ditched your George Forman (did anyone use theirs for anything BUT toasties?).
Let us know what’s in your toastie, and tag us on Facebook (Meta), Twitter or Instagram!
2 Slices of Sourdough Bread
Several slices of Mature Cheddar and Red Leicester
1 Slice Emmental
1 heaped tsp Haynes Gourmet Candied Jalepeño Relish
1 tbsp Mayonnaise
1. Place a frying pan on a medium heat.
2. Assemble the sandwich: On one slice, add half the cheese. Spoon on the relish and spread evenly, so that every bite is perfect. Add the remainder of the cheese and place the other slice of bread on top.
3. Press the whole sandwich down with your hand or spatula.
4. Spread a thin and even layer of mayonnaise across the top of the bread and place the sandwich (mayo side down) into the pan. You should hear a sizzle (if not, turn up the heat a fraction).
5. If you have a weight, place that ontop of the sandwich, otherwise press down with a wide spatula. Move the sandwich around the pan occasionally.
6. After 2-3 minutes, check the underside of the sandwich. It should be a golden brown colour. Spread mayonnaise on the top of the bread, and turn carefully. It should sizzle again.
7. Remove when both sides are golden brown and cut in half and serve immediately.