Christmas cheese toastie

Christmas cheese toastie
  • Serves icon Makes 1
  • Time icon 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

Nutrition: per serving

Calories
849kcals
Fat
62.3g (24.3g saturated)
Protein
35.4g
Carbohydrates
33g (12.5g sugars)
Fibre
7g
Salt
3.8g
Calories
849kcals
Fat
62.3g (24.3g saturated)
Protein
35.4g
Carbohydrates
33g (12.5g sugars)
Fibre
7g
Salt
3.8g

Ingredients

  • 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

Method

  1. Put a frying pan over a low-medium heat. Butter each bread slice on one side only
  2. 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.
  3. Layer the rest of the ingredients, then sandwich firmly with the second slice of bread (buttered-side down).
  4. 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.
  5. 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.
  6. 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.

delicious. tips

  1. 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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