Nothing brings people together like a shared love of cheese! CW has rounded up some tasty, cheesy, toastie recipes for a scrumptious lunch, late-time snack or anytime!
Quince, prosciutto, pear and grilled cheese toastie
Recipe and image courtesy Dairy Australia.
2 thin slices white soursough bread
butter, for spreading
2 teaspoons quince paste
2 thin slices prosciutto
4 thin slices pear
40g vintage cheddar cheese, sliced
1 sprig fresh thyme (optional)
black pepper, to taste
Spread the bread with butter on one side and quince paste on the other.
Top one slice of bread quince paste side up with prosciutto, pear, cheese and sprinkle with thyme leaves and pepper. Top with the remaining slice of bread, butter side up.
Toast in a sandwich press until golden and crunchy.
Ham, brie and mango chutney toasties
Recipe courtesy of Australian Mangoes | mangoes.net.au
- 8 slices sourdough
- 400g shaved ham
- 180g brie cheese, sliced
- 50g butter, at room temperature
- 3 tsp sesame seeds
Spiced mango chutney
- 1 Tbsp olive oil
- 1 small red onion, grated
- 2 long red chillies, finely chopped
- 5cm piece fresh ginger, peeled, grated
- 1/2 tsp sea salt flakes, crushed
- 4 large mangoes, peeled, chopped
- 1 large apple, peeled, grated
- 1 cup white sugar
- 1/2 cup apple cider vinegar
- 1/2 cup port
For the spiced mango chutney, combine the oil, onion, chilli, ginger and salt in a large 7cm-deep frying pan. Place over medium-low heat. Cook, stirring often, for 6 minutes or until onion is soft and translucent. Add the mango, apple, sugar, vinegar and port. Increase heat to medium-high and bring to the boil, stirring until sugar has dissolved. Boil gently, stirring often, for 20 minutes or until thickened. Spoon the hot chutney into hot sterilised jars, seal. Turn upside down and stand 2 minutes then turn right side up and allow to cool. Store in the fridge for up to 6 months.
Spread heaped spoonfuls of chutney onto 4 slices of the bread. Top with the ham and cheese. Sandwich with the remaining bread. Combine butter and sesame seeds then spread over both sides of the sandwiches.
Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 4 minutes each side or until the bread is golden and cheese is melted, or, toast in a sandwich press.
The ultimate grilled cheese
Good quality, Australian cheddar cheese is essential in this iconic sandwich.
Recipe and image courtesy Dairy Australia.
1/2 cup grated vintage cheddar cheese
1 teaspoon wholegrain mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves (optional)
freshly ground black pepper, to taste
pinch mild paprika
2 slices crusty white bread
butter, for spreading
Mix all ingredients except the bread and butter together in a small bowl.
Sandwich the mixture between the bread, butter the top and bottom, and toast until golden brown and melting.
TIP: Add a couple of thin slices of apple to this sandwich for an interesting twist.
