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You make me MELT; Cheese, bread - does it need instructions? Well, these recipes take toasted sandwiches to the next level. A perfect weekend brunch.


Manchego is a fantastic sheep's cheese from Spain that's very high in protein. This means it doesn't like high cooking temperatures, but that doesn't stop it from delivering a great flavour in this toastie, especially when teamed up with chorizo.


1 red pepper 1 cooking chorizo, halved lengthways and sliced 1 tbsp butter, at room temperature 2 slices rye sourdough or brown bread 1 tbsp mayonnaise Small handful of rocket 30g manchego, sliced

1. Heat the oven to 200C/Gas 6 and place the pepper onto a small baking tray. Roast the pepper for 20-25 mins until soft. Remove from the oven and leave to cool, then slice, discarding the core and seeds.

2. Heat a frying pan over a medium-high heat and fry the chorizo for 3 mins each side, or until cooked through. Set aside.

3. Spread the butter over each slice of bread and turn them over.

4. Spread one slice with the mayonnaise and top with the rocket. Lay the manchego on top, then the pepper and finally the hot chorizo. Close the sandwich with the other slice of bread, butter-side up, and press down with a spatula.

5. Heat another frying pan over a medium heat and cook the sandwich for 3-4 mins on each side until the cheese has melted and the bread is toasted and golden. You can also cook the sandwich in a toasted sandwich maker or a panini press.


Yes, that's right - three cheeses in one sandwich. As for the types of cheese, not everyone has these in their fridge, but do try to search them out.


2 tbsp butter, at room temperature 1 leek, sliced 1 medium baguette 30g mature Cheddar, sliced 20g Comte, sliced 15g Gruyere or Ogleshield Black pepper

1. Melt 1 tablespoon of the butter in a frying pan over a low heat. Add the chopped leek and cook gently for 15 mins until soft, stirring occasionally. Meanwhile, slice the baguette lengthways, butter the outside of each half and lay them butter-side down.

2. Spoon the leeks onto one half of the baguette, evenly layer on all the cheeses and season with pepper. Top with the remaining half of the baguette, butter-side facing up.

3. Heat a heavy-based frying pan over a medium heat. Fry the sandwich in the pan for 3 mins, then flip it over, press down using a spatula and cook for a further 2-3 mins. If the cheese isn't melted enough before you flip the sandwich, reduce the heat and cook for a bit longer on both sides. Alternatively, cook the sandwich in a panini press until golden and crisp on the outside and the cheese is melted on the inside. 4. Slice and serve.

NB: Recipes from Melts: Over 50 Delicious Toasted And Grilled Sandwich Recipes by Fern Green (Hardie Grant, PS12.99). Photography: (c)Jacqui Melville.

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Article Details
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:May 14, 2017
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