Thursday, June 24, 2010

Matt Preston's Ultimate Cheese Toastie

This is a great winter lunch, as it's easy to prepare, and the crunch when you bite in followed by the resulting creaminess of the cheese is very satisfying!  Although it could be called the 'allium toastie' instead, don't be put off by the amount of onion-type ingredients - they are not overpowering.  Matt went for white sourdough bread, which is also great, but I really liked it with german grain bread.  We made it in the breadmaker from a Laucke bread mix from the supermarket.  He also suggested that you use 1kg of cheese and that the recipe only serves 1!  You can make your mind up on the quantities of bread and cheese.

Sam's Ultimate Cheese Toastie
Adapted from Cravatalicious by Matt Preston

1 small leek, sliced thinly into rounds (don't forget to clean it well)
1 medium brown onion, thinly sliced
1 spring onion, thinly sliced
1 shallot, thinly sliced
1 clove of garlic, finely diced
Sharp, tasty cheddar cheese
German grain bread or white sourdough, sliced into thick pieces

Turn on your sandwich press.  Cover the sliced leek with boiling water in a bowl, and leave for a few minutes so the leek softens.  Remove and dry on paper towel.  Mix the leeks with all the onions and the garlic.  Butter one side of two slices of bread and place butter side down on the sandwich press.

Add some leek/onion mixture, then a handful of the cheese, grated, and top with more leek/onion mixture, and more cheese if you like.  Season with lots of freshly ground black pepper.  Pop the other piece of bread on top, and toast until the bread is golden and the cheese is gooey.

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