A recipe from Bill Oglethorpe, master of the toasted cheese sandwich
Ingredients
- 80 g montgomery’s cheddar grated
- 10 g comté cheese grated
- 10 g ogleshield or raclette grated
- 2 slices of sourdough bread
- 2 tsp mixed chopped white and red onions leek and crushed garlic
Servings:
Instructions
- Assemble the sandwich and place it in a hot, lightly greased griddle pan. Place a frying pan on top of the sandwich and weigh it down with a couple of cans.
- Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip it a couple of times so it cooks evenly, but make sure you don’t overcook it, or you won’t be able to taste all the flavours.
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