The cookbook Hawksmoor at Home is probably the only collection of cooking instructions you need. It provided this recipe for a toasted cheese sandwich. It was a spiffing sandwich.
I admit it is not so much ‘toasted’ as ‘fried and baked’ but who cares when it is so good. Don’t hold back on the amount of cheese you use.
Simple to make, here’s how you do it:
Grate loads of cheese. Most of it should be very mature cheddar, but we also used some Wensleydale and Comte in the mix. Hawksmoor at Home suggest Ogleshield, but that is less easy to get and only does it for me so much.
Finely chop a red onion, two shallots and a green chilli and mix them in with the grated cheese. Spoon this cheese and onion mix between two slices of white bread that have been buttered on the outside. Hawksmoor at Home suggest sourdough bread but that is disgusting so use characterful nice white bread instead. This is how much cheese you’ll be aiming for per sandwich:
Fry the sandwich in a pan for two minutes on either side. Should anything leak out just spoon it back inside.
Place the sandwich on a pre-heated baking tray and put it in an oven at 170 Celsius for ten minutes.
Serve with Meon Valley apple juice, or I had a diet coke because it was early. A beezer sandwich that’ll look like this: