EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.
Each week as part of our Kitchen Secrets series, we ask our readers to share their cooking tips and go-to-dishes. From the secret to quick-and-easy dinners, to the best way to scramble an egg, we set a new question every seven days.
This week, we’re talking about a classic that’s simple to make, but tough to perfect: the cheese toastie.
What’s your tip for a perfect cheese toastie?
For next week, we’re asking: What’s one useful kitchen skill everyone should know? Comment below (or email food@thejournal.ie) and you could see your response in the magazine!
Forget the fresh bread, you want it *slightly* stale:
For an ideal cheese toastie you need day old crusty bread, generously sliced, and grated mature white cheddar cheese. Fresh bread is no good for a toastie. And don’t use a sandwich toaster as it squashes the bread too much. I use a sandwich cage in the toaster instead, or under the grill works just as nicely!
- Olly Keegan
It’s a combo that goes great with spicy and smoky flavours:
I add in some extras for a Mexican kick. Some grilled smoked bacon, a few chopped jalapeño peppers, and a helping of tomato salsa all go great with the classic buttered bread and cheddar cheese. Fry it in a pan on both sides… yum.
- Angela Nolan
Cheese and onion are an Irish match made in heaven:
I love a cheese toastie. I refuse to call them “grilled cheese” like many Yankophiles out there. As an Irish woman, it is ingrained in my heart and mind that cheese and onion belong together. So I like to make a quick sweet caramelised onion accompaniment to my toastie. Thinly slice a red onion, place in a saucepan with a tbsp balsamic vinegar, a tsp Worcestershire sauce and a tbsp brown sugar. Let this bubble on a medium low heat until the onions are soft and sticky. This is perfected with lightly toasted sourdough, and a strong melting cheese like vintage cheddar or Manchego. Enjoy with a hot cup of tea!
- Donna Connolly
The more cheese, the better:
More is more in my house. I make a quatro formaggi (four cheese) toastie. Thick slices of toasted white bread with mozzarella, gorgonzola, parmesan and gruyere cheese all melted together under the grill. Delicious!
- Jennifer Dillon
A reminder again of next week’s question: What’s one useful kitchen skill everyone should know? Comment below (or email food@thejournal.ie) and you could see your response in the magazine!
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