A cheese toastie is a quick and delicious lunchtime choice and has so many variations.
While everyone has their own way of making this classic sandwich, British chef Jamie Oliver claims to have the best method.
Sharing the recipe on his website, Jamie said: “I’m not messing about here – this is the ultimate one and it’s going to blow your mind.
“But there is a particular sequence of events that needs to happen in order to achieve the No. 1 toasted cheese sarnie. And we won’t score any points for buying expensive, artisan bread here.
“It’s important to go for something neutral and, in my eyes, only a white bloomer will do.”
Method
First, grab two slices of bread and lightly butter them on both sides.
Add a nice grating of good-quality cheese that melts well (like Cheddar, Red Leicester or a mixture of the two), to one slice of bread. A mixture of the two cheeses will add extra colour and flavour.
Place the second bread slice on top and cook in a sturdy, non-stick frying pan over medium heat for three minutes on each side. Jamie warned that if the bread colours too quickly, you “won’t get the gorgeous ooze and melt in the middle, and this is all about encouraging that internal cheese lava flow.”
When the toastie is lightly golden on both sides, remove the sandwich from the pan and grate a little layer of cheese into the empty pan.
Add a pinch of cayenne pepper and return the toastie to the pan for one minute. Wait until the cheese bubbles before moving it.
Once the toastie has a cheesy, doily-like crust on the bottom, lift the toastie from the pan and hold it on the fish slice for 30 seconds so the melted cheese hangs down and sets in a crown-like shape.
Flip the toastie and then once golden, transfer it to a plate to cool for a few minutes before tucking in.
