Grate and Grill 4 Cheese Toastie

Jacky, @grateandgrill, who brings us the most delicious cheese toasties every market has divulged her recipe, so you don’t have to wait a whole month for a second sandwich of ooey-gooey, cheesy fabulousness.

• Always use good artisan sourdough bread.
• You will need around 100g of grated cheese per toastie.

A four-cheese mix is the best, we use grated mozzarella, cheddar, Red Leicester and an additional intensely flavoured cheese like Comté, Parmesan or Gruyere. This will give the right flavour and melting characteristics.) Make up the sandwich and brush the outside bread lightly with butter. Cook on a plancha or heavy cast iron skillet weighed down with a press to help achieve a perfect level of melt.

Toast for 2 to 3 minutes on each side until the bread is golden brown and the cheese has melted then add your favourite topping for extra deliciousness

Jacky’s tip to turn this into a Paddy’s Day Special – replace the Comté with Gubeen a wonderful great melting washed rind cheese from SW Ireland – and yes, we’ve got it at the market this month – pop and see Lee @londonsmokecure. Good luck and enjoy your toastie.

Just to let you know we had the non-Irish version for brunch on Sunday. I used 24 month Comté (@thefrenchcomte), Sparkenhoe Red Leicester (@no2poundst), La Latteria Mozzarella from Thee Olive Tree and Pitchfork Cheddar from Roi. It was decadently, deliciously out of this world!