Yes, it’s a cheese toastie but I had to record it here for posterity – it’s inspired by one of the finest street food stalls in London Town: Kappacasein
These gooey treats are made with a carefully selected combination of three cheeses – Ogleshield, Montgomery cheddar and Comte – which are added to a sharp mix of leeks and onions and melted until bubbling between two crisp slices of sourdough bread. Wallop!
[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 80g Montgomery’s Cheddar, grated[/icon_list_item] [icon_list_item type=”check”] 10g Comté cheese, grated[/icon_list_item] [icon_list_item type=”check”] 10g Ogleshield cheese, grated[/icon_list_item] [icon_list_item type=”check”] 2 slices of Poilâne sourdough bread[/icon_list_item] [icon_list_item type=”check”] 2 tsp mixed chopped white and red onions, leek and crushed garlic[/icon_list_item] [/icon_list] [/alert]Method
- 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.