What better way to use up the odds and ends from your cheeseboard than the ultimate festive cheese toastie? No need for a toastie maker – it’s made in a frying pan.
Ingredients
- 2–3 stalks of parsley, leaves picked, finely chopped
- 2 spring onions, finely sliced
- 100g/3½oz hard cheese, grated (such as strong cheddar, gruyère)
- 75g/2¾oz soft cheese, diced (such as camembert, soft blue)
- 4 slices firm bread (such as boule or sourdough)
- your favourite mustard, for spreading
- 2 tbsp fruity chutney (festive leftovers such as cranberry sauce or membrillo work well)
- 50g/1¾oz butter, softened
- salt and freshly ground black pepper
- pickled walnuts, cornichons, thinly sliced apple, to serve (optional)
Method
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Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork.
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Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides.
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Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy.
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Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons