Wild Garlic Toastie

Prep time: 15 mins | Serves: 4

Ingredients: ‍ ‍

•⁠ ⁠8 slices good white or sourdough bread

•⁠ ⁠160g mature Cheddar, coarsely grated

•⁠ ⁠80g Gruyère or Comté, coarsely grated

•⁠ ⁠20g softened unsalted butter

•⁠ ⁠10ml olive oil (for the pan or tray)

•⁠ ⁠2g fine sea salt

•⁠ ⁠1g freshly ground black pepper

•⁠ ⁠10g wild garlic leaves, very finely chopped

Method:

1.⁠ ⁠In a bowl, mix the Cheddar and Gruyère with 2g salt, the pepper and the finely chopped wild garlic, if using. Lightly butter one side of each bread slice with the softened butter. Turn 4 slices butter-side down and divide the cheese mixture evenly between them, spreading it in an even layer right to the edges. Top with the remaining bread slices, butter-side up, pressing gently to seal so you have 4 neat sandwiches.

2.⁠ ⁠Heat 10ml olive oil in a large non-stick frying pan over medium heat (or brush a baking tray with it if using the oven or a grill). Working in batches if needed, add the sandwiches and cook 3–4 minutes per side, pressing down gently with a spatula, until the bread is deep golden and crisp and the cheese is melted and bubbling at the edges. Adjust the heat so they brown evenly without burning. Transfer to a board and rest 1–2 minutes before slicing in halves or thirds.

Storage:

Store in an airtight container in the fridge for up to 2 days; reheat on a baking tray in a 180°C oven for 8–10 minutes until hot and crisp again.