Grilled cheddar, raclette and onion sandwiches

Prep time: 10 minutes Cook time: 10 minutes

Makes 2 sandwiches

It’s sometimes easy to underappreciate the magnitude of a dish when it becomes so iconic. But a cheddar grilled cheese sandwich is just that: iconic. Yes, it’s simple. Yes, it’s flogged just about everywhere, from service stations to fine-dining restaurants.

But when it’s done right, that first bite is like nothing else. For this we use clothbound mature cheddars, such as Keen’s from Somerset or Quicke’s from Devon.

INGREDIENTS

– 50g salted butter

– 4 sourdough bread

slices

– 140g cheddar cheese,

grated

– 100g Ogleshield cheese (or use raclette), grated – ¼ red onion, thinly

sliced

– ¼ yellow onion, thinly

sliced

METHOD

Melt the butter in a pan over a low-medium heat, then butter the bread: lay out your four slices and brush the melted butter on to one side of each.

Flip the slices over. Mix the two cheeses together and add the mixture to two slices of the bread, assembling it on the unbuttered sides: cup the cheese in your hands and press it into a sort of rugby ball shape, then push this down on to the slice. This ensures you get a decent amount of cheese on each slice, and it doesn’t all trickle away when you move the sandwich to the pan.

Next up, add your sliced onions. We always add a decent layer to the top of the cheese. No one cares about your breath when you’re eating this, so don’t skimp, if that’s what you’re worried about.

Top with the other two slices, ensuring the buttered side is on top. Place the sandwiches in the pan. Cook for 3-4 minutes, applying pressure to the top of them using a spatula or fish slice while they are cooking, as this will help the cheese to melt.

Flip the sandwiches over and cook on the other side for another 3-4 minutes. When both sides are golden brown and the cheese is oozing out, you’re done. This is great served with pickled cucumbers or cornichons.