Two twists on toasted cheese

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Two twists on toasted cheese

Few things beat the gooey goodness of melted cheese sandwiched between slices of toasted bread. And while Clement Pedro loves this simple sarmie as it is, he can’t resist adding his own imaginative twist. Here are his two favourite ways to take it up a notch.

Can we take a second to talk about the absolute ridiculousness (and I mean ridiculousness in the best possible way) that is the toasted sandwich.

When else do we get to stuff layers of endless deliciousness between bread, toast it then chow down on what is essentially the ideal meal?

It’s got creaminess, crunch and chewiness – the textures that any good dish should have. And depending on how imaginative you are, you could tick every taste box in one mouthwatering toasted sandwich.

Here are two of my favourite creations between two slices of toasted heaven.

Give your next toasted cheese sandwich and tomato soup an upgrade by following these simple steps.

Spicy Boerenkaas toasted cheese sandwich

Halve some ripe tomatoes, then coat them in extra virgin olive oil, crushed coriander and cumin seeds, smoked chilli flakes and toss with a few curry leaf stems, garlic and ginger. Roast until the tomatoes are slightly charred, soft and fragrant.

Blend with some vegetable stock, adding less stock for a thick soup and more for a thinner soup. Season to taste with salt.

Place a few slices of Boerenkaas with cumin on a slice of ciabatta. Layer on a few slices of mozzarella, top with hot mango atchar and cover with another slice of ciabatta.

Heat a generous amount of butter in a pan over a medium heat, then add the sandwich and toast for 1 minute, or until golden and crunchy. Turn and toast the other side. Cover with a lid to ensure you have the perfect melt.

If you added a little more cheese than the average person would, add a little water to the pan before covering with a lid to create some steam – this ensures the cheese melts perfectly.

Once both sides are toasted and delicious, serve immediately with the spicy tomato soup. Be sure to dunk the bread in the soup every now and then.

The humble toasted cheese and ham – with a twist

Another classic that gets a makeover is the humble cheese and ham toasted sarmie.

Using bread with texture such as sourdough or ciabatta as a base, layer slices of smoked provolone, Serrano ham and roasted red pepper. Finish off with some mozzarella for extra meltiness and top with another slice of bread. Don’t trim off the edges of the ham, it will crisp in the pan and add a new dimension to the toastie.

Toast the sandwich in the pan in the same way as above.

Serve your toasted cheese sandwich with this leek-and-onion soup. Perfect for dunking!

Clement Pedro Article by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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