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.
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
- 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.
- 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)