By ELLY JEAN-LOUIS

To me, there is nothing more comforting than a cheese toastie.

You need to savour the moment of indulgence when you bite into a crisp buttery parcel filled with pleasingly gooey goodness.

I’m sure that most of our parents brought us up on the ‘classic’ toasted cheese and over time we started to think it was a bit ordinary. I do love the classic combination BUT I have created four grown-up variations that are all irresistibly sophisticated variations on the sandwich that you know and adore.

From blue cheese to feta, to avocado and cranberry – there’s something to please all palettes. So let your tastes buds travel back to the days of flavoured milk and monkey bars as you toast these lunchtime or dinner treats.

If you don’t have a sandwich press, don’t stress. You can simply toast your cheesy morsels in a hot non-stick pan (personally, I prefer to do this). If you choose this method, simply add your buttered sandwich to a non-stick pan on medium heat. Cook for two minutes on each side until crispy and golden and then voila, time to indulge.

THE REUBEN

INVENTED IN 1920

What you need:

2 slices of preferred bread e.g. sourdough, rye, white or gluten free

2 slices of Swiss cheese

3 pickles, sliced

1 tbsp sauerkraut

6 finely sliced pieces of silver side (you get this from your local deli)

Dijon mustard (classically this is made with a Russian dressing, however I find Dijon tastes just as good and saves you half the time)

Salt and pepper

Butter

Let’s toast:

1. Spread Dijon mustard over both pieces of bread. To one piece, add silver side, pickles and sauerkraut. Top with cheese, seasoning and second piece of bread.
2. Butter both the outsides of the sandwich then toast ’till golden and enjoy.

THE GREEN MACHINE

A PERSONAL FAVOURITE OF MINE

What you need:

2 slices of preferred bread (I used rye)

Feta cheese, I’ll let you decide how much to use

¼ avocado

½ zucchini, ribboned with a vegetable peeler

Baby spinach

1 tbsp pesto

Pepper

Butter

Let’s toast:

1. Spread pesto on one slice of bread and place the avocado on the other.  Then add the zucchini ribbons, baby spinach and feta, then top pepper and pesto bread slice.
2. Butter the outsides of the sandwich then toast ’till golden. Serve immediately.

TURKEY, CRANBERRY AND BRIE

LEFTOVERS WORK PERFECTLY

What you need:

2 slices of preferred bread

Brie cheese, enough to cover a one piece of bread

4 slices of thinly shaved turkey

1 tbsp cranberry sauce

Salt and pepper

Butter

Let’s toast:

1. Spread cranberry sauce on one slice of bread and position the brie evenly on the other. Top the brie with turkey slices, salt and pepper then finish with the cranberry slice of bread.
2. Butter the outsides of the sandwich then toast till golden. Serve this gooey goodness instantly.

THE WALKING CHEESE BOARD (FOR THE BLUE CHEESE LOVER)

FRUIT BREAD, PEAR AND BLUE CHEESE AKA THE BEST THING SINCE SLICED BREAD

I know this one sounds peculiar but trust me. IT.IS.AMAZING.

What you need:

2 slices of raisin bread

Blue cheese, enough to cover a one piece of bread

Fig or quince paste

½ fresh pear, thinly sliced

1 handful of rocket

Let’s toast:

1. Roughly spread fig paste onto one slice of raisin bread and smear blue cheese on the other. Position finely sliced pear on top of the blue cheese, add rocket, salt and pepper then top with second piece of bread.
2. Butter the outsides of the sandwich then toast ’till golden and serve this heaven on a plate immediately. Devour it slowly, you’ll want to savour each and every mouthful.

So there you have it. My Grown-Up spins on the classic cheese toastie.

 What’s your favourite take on the old classic?

This is how you make each of these delicious sandwiches…