Since regularly shopping at Waitrose, I’ve noticed a particular cheese that appeals to the Arthurian geek in me. It’s part of the huge artisian cheese selection they have displayed near the check-out queue at the back, and it’s been tempting me for months.
I caved yesterday morning, after a sort-of all-nighter as I did some reading for my Friday lecture. (Is it an all-nighter if you keep falling asleep over the articles?) Bought some bread to go with the cheese too – another indulgence, for I rarely think of incorporating bread in my meals, and don’t often buy it as a result.
I’ve had cheese with/on my toast many times before, but it’s only since arriving in London in 2007 that I’ve discovered the institution that is the cheese toastie. Here’s how I make mine now, whenever I feel like putting in more effort than just plonking a slice of cheese between two slices of bread fresh from the toaster usually requires:
1. Butter two slices of bread generously. I generally use unsalted butter, as that’s what I usually have on hand.
2. Assemble your cheese sandwich. Make sure that the buttered sides are on the outside.
3. Slide the sandwich onto a hot frying pan, flipping it a couple of times as the sides brown. Squish it down with a spatula if you like.
4. It’s done when the cheese in the middle is all melty, and the outsides are as brown as you like them to be. Sometimes, for added decadence, I sprinkle some grated parmesan over it just before serving, and let the parmesan melt into the still-hot bread.
A cheese toastie for breakfast on Friday, with a cup of Twinning’s Green Tea with Mango on the side.
Gorgeous stuff, if somewhat – or so I feel, anyway – relatively time-consuming to prepare. Having a proper cheese toastie always makes me feel rather self-indulgent.
If you’re wondering, the cheese on its own was surprisingly mild – I’d probably tag it a 3 (a low-medium) on that nifty cheese-strength scale supermarkets in England appear to use. It’s somewhat more creamy than hard for a cheddar, with a pleasing nuttiness to its taste.
P.S. I’ve recently started trying to take food pictures in ‘landscape’ form, instead of ‘portrait’ as I am usually wont. Just to shake things up a bit, to get myself out of my style/photography rut, the usual. I’m not entirely sure it’s working though. My favourite of the set that morning was a ‘portrait’ shot which I’d taken on whim. So much for shaking things up. *slumps* What do people think?