the grilled cheese
I mean you can’t really go wrong with Grilled Cheese can you? Or open toasts. Or toasties. I mean the lot! They’re so easy to assemble and grab when you’ve had a busy day or just fancy on indulging on some good carbs and cheese because who doesn’t?
So here they are my 5 go-to grilled cheese/open toast recipes:
Serves One (For when your alone or want to be a bit greedy aha!)
The Classic
Ingredients:
2 Slices Sourdough (I used White Sourdough for this but any sliced bread works well too)
1 Ripe Tomato (Thinly Sliced - I Used 4 slices)
2 Slices Cheddar Cheese (Any sliced cheese works well but cheddar cheese just gives it more depth in flavour and perfect in this grilled cheese)
1/2 Small Shallot/Very Small White Onion (Thinly Sliced)
Some good Mayo (Hellmans is the best.)
1 tsp Worcester Sauce
Pinch of Salt
Pinch of Pepper
Method:
Thinly slice up your tomato and onion and leave the tomato to macerate with a pinch of salt both sides, to leave the juices to meld and run through whilst toasting the grilled cheese.
Spread a good amount of mayonnaise on the sourdough slices and lay the mayo side down onto a medium sized pan and set on a medium-low heat for 6-7 mins until golden brown.
Once one side is golden brown, flip them and lay the cheddar cheese on top of one slice and top with shallot/onion and drizzle a teaspoon of Worcester sauce and close the sandwich, and spread another layer of mayo onto the sides that aren’t spreaded, whilst on the pan (just roughly) & cook for 6-7 flipping half way till cheese is melted and bread is golden brown.
Once it looks ready to serve, take off the heat, open the grilled cheese and fill it with the sliced tomatoes and a pinch of salt and pepper, close up again, cut diagonally/horizontally (I’m a diagonal girl all the way!) And Serve! Look out for that string cheese pull - it’s the best.
Soft Scrambled egg with Smoked Salmon on Sourdough with Soft Cheese
Ingredients:
2 slices of Smoked Salmon
2 Free-Range Medium Eggs
Knob of butter
1 slice Seeded Sourdough (any sourdough will do but I love the earthiness of wholemeal to compliment the fresh ingredients here of the Smoked Salmon and Egg)
1/2 tsp Worcester Sauce
Soft Cheese
1 Spring Onion
1/4 Lemon
1 tsp Salt + more for serving
A good grind of Black Pepper
Method:
For the eggs I use this recipe (I’ve mastered the best soft scrambled egg now following this) - I always add Worcester sauce to eggs it just gives it that hit of umami flavour.
Whilst eggs on the go, toast the sourdough and thinly slice your spring onion (you only need a bit of the top green bit for serving).
Once the bread is toasted and eggs are ready to serve, spread some soft cheese onto the toast, top with he scrambled eggs and lay the smoked salmon on top and grind some black pepper and flaky sea salt before squeezing the lemon onto of the salmon and sprinkle some spring onion on top.
Avocado Toast with Smoked Salmon on Sourdough
Ingredients:
For the Avo:
1 ripe Avocado (De-cored, fleshed and smashed with a fork)
1 tsp Tahini
1/2 juice of a Lemon + some more serving
Pinch of Chilli Flakes/Aleppo Pepper
1 tsp Garlic Salt (optional - you can use a pinch of Sea Salt instead)
1 pinch of Sumac (optional)
A good grind of Black Pepper
2 slices of Smoked Salmon
Pickled Red Onion (optional - for serving)
Method:
Smash your avocado with your avocado ingredients roughly with a fork (I like using a flat surface/wooden chopping board instead of a bowl)
Toast your sourdough slice
Spread your smashed avocado onto your toast and lay the smoked salmon on top and top with a grind of black pepper and squeeze some more lemon on top plus add some pickled red onions or spring onions etc.
Grated Apple on Grilled Cheese Sourdough topped with Mustard
I used TheAnnaEdit’s guide for this even though its not an official recipe as she mentions, it’s one that’s worth to try and so so simple!
Pan Tumaca (Tomato on Sourdough)
So I’m sure you can find billions of recipes for this one but I just sort of made one up myself and it was my go-to Summer 2019 toast but I think it will forever be Summer on Toast as me and my friend Beth discussed. Also, go visit her art page on Instagram (full of inspiring paintings and drawings) so so good.
Ingredients:
1 very ripe Tomato
1 slice of Sourdough (I used white for this but I recommend Seeded/Wholegrain)
1 small Garlic Clove (Finely Grated - optional if you’re not a fan of garlic but personally its my soft spot! I just love garlic)
1 TBSP Extra Virgin Olive Oil + more for drizzling
1 tsp Apple Cider Vinegar
Pinch of Dried Oregano
Pinch of Chilli Flakes
1 tsp Ground Sea Salt + more for sprinkling
A good grind of Black Pepper + more for sprinkling
Method:
Cut your tomato in quarters and grate using the bigger holes of your grater onto a medium bowl (roughly cut the skin and add into the grated tomato to avoid food waste)
Add the rest of your ingredients and stir then let flavours meld for up to 30 mins in the fridge and get cool.
Once the tomato spread is cool, toast your bread and drizzle some more olive oil before spreading the tomato mixture on top and sprinkle some more sea salt and pepper. Let the tomato mixture set onto the bread for about 2 minutes and enjoy!
