The glorious cheese and tomato toasty: molten slices of tomato, sandwiched between gooey cheddar cheese and crunchy toast. It’s good, but we can do better.
How about crumbly, salty, feta cheese combined with tangy sun-dried tomatoes and aromatic herbs? Now we’re talking!
This toasty can of course be made using a toasty machine like in the previous post, but if you don’t have one (or an ancient George Foreman) you can easily make a cracking grilled cheese in a frying pan or on a griddle like our American friends do. It isn’t messy, fatty or time consuming, as I only use about a tablespoon of oil. If you’re taking this to work with you, make the sandwich, drizzle a little oil over each of the outside pieces of bread and wrap in clingfilm or greaseproof paper and just pop it in the pan at lunch time. Easy.
- 2 slices of bread
- 50g of feta cheese
- 25g of mature cheddar cheese, grated
- 2 sun-dried tomatoes, chopped
- 1 fresh tomato, chopped
- 1 teaspoon of green pesto
- A pinch of black pepper
- 1 tablespoon of olive oil (if toasting in a pan)
- Place the chopped tomato, sun-dried tomatoes, feta, cheddar and black pepper into a bowl and mix well.
- Spread the mixture over one of the bread slices.
- Spread the pesto over the other slice and sandwich them together.
- Put a frying pan or griddle on a medium heat on the hob and add half the olive oil.
- Place the sandwich in the pan and cook for a few mins until toasted on one side.
- Pore the remaining oil onto the un-cooked side of the sandwich and then flip and cook that side until the cheese has started to melt and the sandwich is toasted evenly on both sides.
- Serve with a fresh leaf salad.