What makes a good cheese toastie? This toastie starts in a frying pan and finishes in the oven, ensuring a crisp toasted crust and an evenly soft and gooey centre. Use good-quality mustard, cheese and ham.
150 g/5½ oz. aged Gruyère, finely grated/shredded
1 tbsp dry white wine
3 tbsp crème fraîche or sour cream
65 g/4 ½ tbsp unsalted butter, softened
4 slices sourdough or rustic white bread
1 tbsp Dijon mustard
2 thick slices good-quality cooked ham
Freshly ground black pepper
Pickles, to serve
SERVES 2
Preheat the oven to 190°C (375°F) Gas 5.
Combine the Gruyère, wine, crème fraîche and some pepper to make a paste. Butter one side of each piece of bread, followed by a little mustard. Place two of the slices mustard side-up on a board. Spread half of the cheese paste over the mustard, top with the ham, then the remaining paste. Top with the remaining slices of bread, mustard-side down, and press together.
Melt the remaining butter in an ovenproof frying pan/skillet over medium–low heat, add the sandwiches and cook for a minute on each side until lightly golden. Transfer the pan to the preheated oven and bake for 10 minutes until golden, gooey and yummy. Serve with pickles.
This recipe is from Melted Cheese. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.