Tuesday, April 22, 2014

Cheese Toastie for Tasty Tuesday

by Lizzie T. Leaf

I received the instructions for this sandwich several years ago on a trip to Borough Market in London. The lady on the grill at the Kappacasein stand talked with me as she grilled up morsels of yum and told me how to make the gooey delights. When we returned home and I attempted to duplicate the sandwich that has us all drooling, including the two granddarlings who were with us on the trip, the first efforts weren’t so great. But time and patience has worked. The secret is slow and easy cooking. You want the cheese to melt and ooze out and the bread to become brown and crispy before you’re ready to indulge. It’s probably a good thing I don’t live in London because I could see this becoming a weekly addiction for me.


As for the making of the sandwich, it’s about the bread and the cheddar. Start with sourdough bread cut into sandwich slices. They used shredded Montgomery cheddar and say the complexities are one of the reasons the sandwiches are so good. Montgomery is hard to come by here (and expensive). Check your grocery store for an aged farmhouse cheddar cheese that has a nutty taste and is sold by the block or wedge.

They also had a container of finely chopped white onion, red onion, leeks, and crushed garlic at the ready.

To make the American version of the Borough Market Cheese Toastie do the following:

Place a thick layer of shredded cheddar on a slice of sourdough bread. Add a teaspoon or two of the chopped mixture per sandwich, then slap on the top slice of sourdough. Grill according to the directions below.

Electric Grill: Lightly oil and heat. Place sandwich on the grill and cover. Cook for about three minutes or so. You want the cheese melted and gooey, the bread nice and toasted.

Panini Pan: Same as above. The best is the best method to make this delicious sandwich.

Grill Pan: Same as above but place a frying pan with several cans in it (for added weight) on top of the sandwich.

Remove and enjoy!!!

Here are the original directions for this dynamite sandwich:

Borough Market Cheese Toastie
80g montgomery's cheddar, grated
10g comté cheese, grated
10g ogleshield cheese, grated
2 slices of Poilâne sourdough bread
2 tsp mixed chopped white and red onions, leek, and crushed garlic

Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a Panini toaster. Place a frying pan on top of the sandwich and weigh it down with a couple of cans.

Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip it a couple of times so it cooks evenly, but make sure you don't overcook it, or you won't be able to taste all the flavours.

Kappacasein’s owner Bill Oglethorpe developed Ogleshield cheese in collaboration with Somerset dairy farmer Jamie Montgomery, whose 150 Jersey cows produce the rich, unpasteurised, full-fat milk that gives the mature cheese its distinctive flavour.

The result is one the finest aromas your nostrils could ever hope to savour, emanating from Kappacasein’s Swiss raclette - a generous helping of melted Ogleshield on a pile of new potatoes, baby gherkins and pickled onions - and its toasted cheese sandwiches, made with Montgomery cheddar, onions, leeks and garlic on Poilâne sourdough.

Now that you're done cooking, sit back with your favorite beverage and your sandwich and check out a lively read from my DEAD series, DEAD Hot.


Will family secrets let her find love with a guy that cats around?

Sharla Gomez’s dream encounter with the man she’s lusted over for months turned into rain-soaked nightmare. Her hopes of love and passion have gone to the dogs. Being a shifter is hell, especially when you’re a Pug/Chihuahua mix, or as some call the breed, a Chug. Even dogs don’t want to be told they’re so ugly they’re cute?

Dorsey Smith wants to get to know the exotic number-cruncher in charge of the strip club’s books. Just his luck she disappeared before he could ask her out for coffee. Instead of taking home the woman he lusts for, he takes home the small, drenched dog shivering in the rain. When he discovers the animal missing the next morning and he senses magic in the air. Has his safe haven been discovered and will his secrets be revealed?

Can two people with deep secrets discover the truth about each other and still find love. Or will the secrets and the evil lurking drive them apart?

To read an excerpt please click here.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

8 comments:

Lizzie said...

Thank you for spotlighting me today! And my family loves this cheese sandwich!!!

Sam Cheever said...

Yum! There can be no greater treat than a thick, gooey grilled cheese. The minced onion is a great addition! I definitely have to try this!

Kate Larkindale said...

There's nothing like a good cheese toastie. It's a regular Sunday lunch at my house.

Sharon Ledwith said...

I add extra stuff to my plain old grilled cheese sandwiches, but this recipe is to die for! Cheers, Lizzie! Wishing you awesome book sales!

Rhea Rhodan said...

Mmmm.

Lizzie said...

What time is lunch, Kate? ...:)

Lizzie said...

You're right Sam...gooey grilled cheese is great!

Sharon, thank you for the good sales wishes!!! Need them.

yep, Mmmm is a perfect description for this sandwich, Rhea!

Helen and Lorri said...

Toastie magic! Best of luck with sales of your latest -- not that you need luck when you have talent!