Comforting old-school cheese toastie

MAKES: 4 SANDWICH TOASTING METHOD: Pan and oven BREAD: 8 slices brioche loaf Ingredients

140g Gruyère, grated 140g Montgomery cheddar, grated

4 spring onions, white part only, thinly sliced

60ml (¼ cup) Worcestershire sauce Freshly ground black pepper 240g unsalted butter, softened

Method

Mix the two cheeses together in a bowl. Evenly distribute the cheese between four slices of brioche and level it out with

your fingers. Add a sliced spring onion to each sandwich and splash Worcestershire sauce over the top.

Freshly grind some black pepper on each slice, top with the remaining slices of brioche and push down gently.

Preheat the oven to 180C. In a large non-stick frying pan over medium heat, warm 80g of the butter until it is just starting to froth.

Add two sandwiches to the pan and cook them for a few minutes until they are golden brown, then flip them over and cook the other side for a minute or two. Use a spatula to

remove the sandwiches from the pan and transfer them to a baking tray lined with baking paper. Wipe the frying pan with paper towel and add another 80g of butter.

Heat the pan again and cook the remaining two sandwiches the same way as the first. Transfer these to the tray with the other sandwiches.

Spread the remaining butter on top of the sandwiches, then place them in the oven to bake for 6 minutes.

Remove the toasties from the oven and allow them to sit for a minute before cutting.