As for the making of the sandwich, it’s about the bread and the cheddar. Start with sourdough bread cut into sandwich slices. They used shredded Montgomery cheddar and say the complexities are one of the reasons the sandwiches are so good. Montgomery is hard to come by here (and expensive). Check your grocery store for an aged farmhouse cheddar cheese that has a nutty taste and is sold by the block or wedge.
They also had a container of finely chopped white onion, red onion, leeks, and crushed garlic at the ready.
To make the American version of the Borough Market Cheese Toastie do the following:
Place a thick layer of shredded cheddar on a slice of sourdough bread. Add a teaspoon or two of the chopped mixture per sandwich, then slap on the top slice of sourdough. Grill according to the directions below.
Electric Grill: Lightly oil and heat. Place sandwich on the grill and cover. Cook for about three minutes or so. You want the cheese melted and gooey, the bread nice and toasted.
Panini Pan: Same as above. The best is the best method to make this delicious sandwich.
Grill Pan: Same as above but place a frying pan with several cans in it (for added weight) on top of the sandwich.
Remove and enjoy!!!
Hi folks, just a little blog owner intrusion here.
The closest cheeses I was able to find to make these delicious sandwiches were:
Wexford Creamery Mature Irish Cheddar
Alpenhaus Le Gruyère®
Sargento Tastings New Zealander
Studs and I fell in love with this combination and have enjoyed the meal several times now. I believe you will, too.
Here are the original directions for this dynamite sandwich:
Borough Market Cheese Toastie
80g montgomery's cheddar, grated
10g comté cheese, grated
10g ogleshield cheese, grated
2 slices of Poilâne sourdough bread
2 tsp mixed chopped white and red onions, leek, and crushed garlic
Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a Panini toaster. 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.
Kappacasein’s owner Bill Oglethorpe developed Ogleshield cheese in collaboration with Somerset dairy farmer Jamie Montgomery, whose 150 Jersey cows produce the rich, unpasteurised, full-fat milk that gives the mature cheese its distinctive flavour.
The result is one the finest aromas your nostrils could ever hope to savour, emanating from Kappacasein’s Swiss raclette - a generous helping of melted Ogleshield on a pile of new potatoes, baby gherkins and pickled onions - and its toasted cheese sandwiches, made with Montgomery cheddar, onions, leeks and garlic on Poilâne sourdough.
Now that you're done cooking, sit back with your favorite beverage and sandwich and check out a lively read from my Magic series.
Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal woman unconscious on his front door steps, his world starts to change.
Tour director Emma Grant signed on to lead a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish back road has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.
Both feel an instant attraction but will a trouble making faerie, his secrets and her distrust of men keep them apart.
Available on Amazon.
Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.
See all of Lizzie's book on Amazon.