Toasted Cheese Sandwiches that Change the GameFebruary 7, 2018
From confirmed classics to downright doozies, these toasted cheese sandwiches prove how versatile this snack really is.
Toasted cheese sandwiches are delightfully simple – which doesn’t mean they’re unable to be badly executed. Quite the opposite. Becoming overly complicated with your ‘recipe’ or rushing will see burnt bread, hard cheese, greasy messes and general confusion. Nail the basics, though, and you’ll be rewarded with lightly crispy bread, gooey, stretchy cheese and awe-inspiring flavour combinations. Let’s run through the things to consider when nailing your melted cheese delivery system shall we?
Making the Perfect Toasted Cheese Sandwich
If you’ve got a sandwich press, feel free to skip this bit and get straight to the flavour combinations. If, on the other hand, you’re going old school, here are our tips for the perfect sandwich.
- 2 slices bread
- 2 tbsp butter
- Your favourite cheese
- Any other fillings of your choice
- Butter one side of one slice of bread and place, buttered side down, in a pan on medium high heat.
- Starting with your cheese (use either grated or sliced), layer up the fillings.
- Butter the second slice of bread and place, buttered side up, on top of your fillings.
- Reduce heat to low and cook for 4-5 minutes or until the cheese starts to melt.
- Flip and cook for a further 3 minutes (don’t be tempted to turn up the heat – the cheese won’t melt and you’ll burn your bread!) until the cheese is well and truly gooey.
- Serve and wait for as long as you can stand it before getting involved with your molten cheese creation!
Tip: While it might seem that more cheese = better sandwich, overfilling your bread will just result in melted cheese spilling out and burning in the pan. To keep your sandwich structurally sound and actually edible, use a sparing hand. Plus, it will mean the cheese melts evenly and through to the centre! The more you know…
Gruyère and Caramelised Onion
Gruyère is a French cheese that is quite literally perfect for melting (in fact, it’s almost underwhelming when consumed ‘raw’). Although we’d never say no to a ham ‘n’ cheese situation, caramelised onion adds a richness, depth, and sweetness that really is the perfect partner for this diary delight. Plus, it’s super easy to make up a batch and keep in the fridge for your next melted snack!
Cheese, Blueberry and Basil
We love this combination because its completely unexpected, but also quite versatile. Grab brie or camembert and combine with fresh blueberries and basil pesto, or use a sturdy slice of cheddar and add blueberry jam and fresh basil for a sandwich that is by turns sweet, cheesy and aromatic. Our mouths are watering already.
Pesto, Baby Spinach and Mozzarella
Speaking of pesto, why not fully embrace all things Italia and pair your favourite pesto with mozzarella and baby spinach for a bright green sanga and a Teenage Mutant Ninja Turtle level of stretchy cheesiness?
Cheddar and Tomato
Which brings us finally to our classic combo. The cheddar and tomato toastie (or jaffle, if you’re being Kiwi sensitive) may just be the indisputable king of toasted cheese sandwiches. But beware: the interior of this sandwich is about as hot as the surface of the sun when fresh out the sandwich press or pan. Wait at least 5 minutes before eating if you want to taste any for a week after having this.