TOASTIE OF LONDON

BOROUGH MARKET TOASTIE (Serves 1)

INGREDIENTS

2 x 1-2cm-thick slices of sourdough; butter; 60g cheese (ideally 50/50 of melting and strong, both coarsely grated); 20g sliced cured meat or 40g sliced cooked meat (optional); 15g onions, spring onions or leeks, finely sliced; condiment of choice (optional)

METHOD

1. Butter what will be the external sides of each piece of bread. Build the sandwich, with a sprinkle of cheese first, then onion or meat, followed by the remaining cheese. Add pickles or spread the condiment onto the inside of the top slice, pressing that on top.

2. Place a frying pan over a low-to-medium heat and allow it to warm up for a minute.

3. Cook the sandwich very gently, pushing down with a fish slice or palette knife.

4. After two minutes, some of the cheese will have melted, and the base of the bread will be browning.

Flip the toastie over and repeat the frying and pressing for two minutes more.

5. Repeat, frying both sides for another two minutes each, so the cheese and fat oozes out and the bread is golden and crisp.

6. Remove from the heat and cool for one to two minutes before eating.

■ Possible combinations: Stilton (or other strong blue), Fontina and kimchi; ‘Nduja, honey and mozzarella; Cooked ham, raclette, comte and mustard; Cheddar, Ogleshield, leeks and chutney; Soft-rind white cheese, turkey and cranberry sauce; Bresaola, tapenade and Emmental on rye bread; Fennel salami, Ubriaco (drunken cheese) and dill pickles; Tallegio, roast peppers, spring onions and chives.