Bor­ough Mar­ket toastie

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 2 x 1 to 2cm-thick slices of sour­dough But­ter 60g cheese, ide­ally a 50/50 com­bi­na­tion 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 be­come the ex­ter­nal sides of each piece of bread. Build the sand­wich, with a sprin­kle of cheese on the base first, then onions or the meat, fol­lowed by the re­main­ing cheese, then add pick­les or spread the condi­ment on to the in­side of the top slice, fi­nally press­ing that on top. 2. Place a heavy-based fry­ing pan over a low-to-medium heat and al­low it to warm up for a minute. Trans­fer the sand­wich to the fry­ing pan and cook very gen­tly, reg­u­larly push­ing down on the sand­wich with a fish slice or palette knife. Af­ter two min­utes, some but not all of the cheese will have melted, and the base of the bread will be brown­ing. Care­fully flip the toastie over and re­peat the gen­tle fry­ing and press­ing for two min­utes more. Re­peat, fry­ing both sides for an­other two min­utes each, so that the cheese and fats are ooz­ing out of the sand­wich and the bread is golden. 3. Re­move from the heat and leave to cool for one to two min­utes be­fore eat­ing — the cen­tre will be hot­ter than the sun. 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

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