There’s no better antidote to cold winter weather than a hot cheese toastie, so we asked our cheesemonger and friend Rhuaridh of Buchanan’s Cheese, to share his ultimate cheese toastie recipe.
Ingredients to make one toastie:
2 slices of sourdough – we used our Waste Bread
100g Caerphilly cheese, crumbled
100g Ham Hock – we used Waitrose’s Pulled Ham Hock
1 leek, finely chopped into rings
- Add a knob of butter to a frying pan, then add the leek and sweat it down until soft.
- Butter the bread on both sides, then start to fill the toastie, leek first, then a layer of ham hock, finished with the Caerphilly, holding back a small handful of cheese. Season with pepper and close the sandwich.
- Heat another knob of butter in the frying pan at a medium heat. Sprinkle in a little more cheese to go underneath the bread.
- Carefully place the toastie in the pan, then place a stack of plates on top to press it down. After about three minutes, remove the plates and check the sandwich. Flip the toastie once the underside is crisp and golden brown, sprinkling a little more cheese into the pan to go underneath.
- After another two to three minutes, make sure the toastie is golden on both sides.
- Serve it with a side salad, or eat it straight from the pan if, like us, you can’t wait.