Ultimate Cheese Toastie

The ultimate cheese toastie starts with a trio of flavourful cheeses sandwiches between sourdough bread and comes loaded with fresh tomato, tangy pickled onion and our rich FIESTA cheeseboard chutney. These are golden, gooey and a great way to use up cheeseboard leftovers.

Course Appetizer, buffet, lunch, Party Nibbles, Side Dish, Snack

Cuisine British

Keyword cheese dish, cheese on toast

Ingredients

Ingredients (serves 2)

4 medium slices sourdough bread oval shaped
80 g Cheddar cheese
80 g Gruyère cheese
80 g Blue Stilton cheese
3 tbsp Fiesta cheeseboard chutney
3 Pickled onions medium, optional
2 tomatoes
Butter

Instructions

Finely grate the cheddar cheese and Gruyère cheese and put into a mixing bowl.
Finely grate, chop or crumble the Blue Stilon cheese, add to the bowl and mix well, using your hands. Divide the mixture into 2 piles.
Pair the slices of bread to form empty sandwiches. Butter the outside of each sandwich, top and bottom.
Now open each sandwich and divide the Fiesta cheeseboard chutney between all four of the unbuttered sides of the bread. Spread it out with a knife.
Take 1/3 of the cheese mixture from 1 pile and place it on one slice of bread, on top of the chutney.
Thinly slice a tomato and place it on top of the cheese. Now top with another 1/3 of the cheese.
Slice the pickled onions (if using) and spread half on top of the cheese. Top with the remaining 1/3 cheese.
Lay the other slice of bread on top, to form the sandwich top (chutney side down) and press down firmly.
Now repeat with the remaining ingredients to form the second sandwich.
Place both sandwiches into an ungreased frying pan and cook on medium heat for 3-4 minutes until the bottom is golden brown.
Flip the sandwiches over using a spatula, cover with a lid and let sit for 2 minutes off the heat.
Remove the lid, return to the heat and cook for 2-3 more minutes until the bottom of each sandwich is golden brown and the cheese has melted.
Transfer the sandwiches to a chopping board, slice in half and serve immediately.

Notes

Serving Suggestions.

Delicious on their own, but these ultimate cheese toasties make a lovely accompaniment to our smoky red pepper soup. Alternatively, serve them with a side salad.

Expert Tips

• Vary the cheese: Swap the cheddar for red Leicester, sub the Gruyère for mozzarella, replace the Blue Stilton with a milder blue cheese or swap it for smoked cheddar.

• Leave out the pickled onion for a less tangy version.

• Add in a few leaves of spinach: It will wilt as the toastie cooks.

• Don’t rush the cooking: If you brown the bread too quickly the filling won’t melt fully.

• If you are concerned that the cheese has not melted, remove the pan from the heat, pop the lid back on top and let it sit for a few minutes before returning to the heat to finish the cooking.

• Want a little heat in your toastie? Swap the Fiesta chutney for Blaze hot chilli chutney (leave out the pickled onion in this instance).