Taste_com.au-January-February_2017

44 taste magazineJanuary/February 2017

ultimate cheese & ham toastie

makes2|prep10 mins |cooking10 mins

hisismygo-to

quick meal before

abusynightatmy

restaurant, not

only because it’s

incredibly tasty

butitalsogives

meheapsofenergy.

Forme,agoodtoastie

hastobereallycreamy

and oozy, and adding

sour cream to the filling

does the trick nicely.

Combined with the

cheeses, it’s pretty rich,

soIcutitwithtwo

mustards (one hot, one

not!)andcapers.Toget

the best result, you need

to cook these bad boys

lowandslow–they’ll

stillbereadytoeatin

10minutessodon’tbe

temptedtocrankupthe

heat.Iliketoplacea

weight on top of them,

such as another frying

pan, with baking paper

inbetweentokeep

theheatinsidethe

sandwich. Cap it all off

with fried sage and a

goodchutneyorpickle

–myfavouriteisthe

classic Branston Pickle.

Mustard,

capers and

pickle offset

therichsour

cream fi llin g.

RECIPES

COLIN FASSNIDGE & LOUISE KEATS

PHOTOGRAPHY

JEREMY SIMONS

STYLING

MICHELLE NOERIANTO

FOOD PREPARATION

LUCY BUSUTTIL

65g (^1 ⁄ 4 cup) sour cream

1 tbs wholegrain mustard

1 tsp hot English mustard

1 tbs chopped capers

1 tbs chopped fresh sage leaves

70g vintage cheddar, coarsely grated

70g mozzarella, coarsely grated

100g chopped smoked ham

4 thick slices sourdough

50g butter, at room temperature

1tbsoliveoil

Branston Pickle, to serve (optional)

Fried sage leaves, to serve (optional)

1 Combine the sour cream, mustards, capers and

sage in a medium bowl. Add cheeses and ham.

Stir to combine. Season.

2 Butteronesideofeachbreadslice.Turntwobread

slicesoverandspreadevenlywithcheesemixture.

Top with the remaining bread, buttered side up.

3 Heattheoilinalargenon-stickfryingpanover

lowheat.Cookthesandwichesfor3-4minuteseach

side or until golden brown and the cheese is melted.

Cut the sandwiches in half. Serve hot, topped with

Branston Pickle and fried sage leaves, if using.

PER SERVE•40g protein•68g fat (37g saturated fat)

• 59g carb•6g dietary fibre • 1016 Cals (4246kJ)

cook’s tip

These toasties can be made in a jaffle maker

orasandwichpressifyouprefer.

I’ve used a combination of cheeses: cheddar for

itssharpnessandmozzarellaforitsooziness.Other

full-flavoured melting cheeses, such as raclette,

gruyèreorprovolonewouldalsoworkwell.

Addingalittleknobofbuttertothepanbefore

fryingthetoastieswillgivealovelygoldencolour.

IalwayshaveajarofBranstonPickleinthe

fridge.It’smadefromacombinationofvegetables,

including cauliflower and carrots, and is perfect on

aplainoldcheddarsandwichorservedwithgrilled

sangas or chops. If you don’t have any Branston

Pickleonhand,servethetoastieswithgood-quality

chutney to help cut through the richness of the filling.

Tofrysageleaves,cookinoilovermediumheat

until crisp. Drain on paper towel and season with salt.