Christmas cheese toastie
- December 2019
- Makes 1
- Hands-on time 25 min
”Once this is on your plate, winter can do its worst… Light the fire, pour a glass of something special and sit down to enjoy this decadent treat. This makes one toastie, but it’s easy to scale up.” – Dhruv Baker
- 62.3g (24.3g saturated)
- 33g (12.5g sugars)
- 10g butter
- 2 slices seeded bread
- 45g good-quality cheddar, thinly sliced (I like Westcombe or Montgomery’s)
- 30g tunworth cheese (see Know-how), cut into small chunks
- 1 tbsp good-quality onion marmalade (my favourite is Tracklements)
- A few gherkins or cornichons, thinly sliced
- Drizzle truffle oil (optional)
- 3-4 slices quality coppa (see Know-how)
- 2 tbsp olive oil
- Put a frying pan over a low-medium heat. Butter each bread slice on one side only
- On one (buttered side) slice of bread, lay half the cheddar, then half the tunworth. Dot with half the onion marmalade and half the gherkins/cornichons. Drizzle with just a little truffle oil (if using) and evenly top with the coppa slices.
- Layer the rest of the ingredients, then sandwich firmly with the second slice of bread (buttered-side down).
- Drizzle half the olive oil into the hot pan with a small pinch of salt. Add the sandwich and carefully slide it around to soak up the oil and salt.
- Put a clean, heavy pan on top of the sandwich to weigh it down and cook for about 5 minutes, making sure the bread doesn’t burn. Turn over to brown the other side, adding more olive oil and salt, and cook (weighted again) for 5 minutes more.
- Take out of the pan and cut in half diagonally (it tastes better that way – who knows why!). The bread should be golden and crunchy, and the cheese melted and oozing. If not, return to the pan or, dare I say it, pop into the microwave for 10 seconds.
Tunworth is a soft cheese (similar to camembert) made in Hampshire. Coppa is a cured Italian meat made from pork neck or shoulder. There are several British charcutiers who make their own versions. Dhruv and his friend Tom Whitaker make a range of charcuterie, including coppa, using British heritage breeds – see tempusfoods.com.
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