The beloved cheese toastie is a fan favourite here at Smudge HQ.

Between the crunchy thick toast, oh-so-tasty cheese and whatever else we can find to throw in there, it’s a combination we can never say no to. We’ve scoured the globe and asked the best in the business for their favourite recipe, elevating our favourite comfort food to new heights.

 

Brie, Parmesan and Thyme Toastie with Walnut, Medjool date, Sea salt and Honey Toastie

Recipe by Samantha Hillman
@_samhillman

Inspired by a local cafe called The Blind Barber, not far from my apartment in Brooklyn, this toastie is the ultimate combination of sweet and salty and I make it far more often that I’d care to admit to anyone. 

Ingredients

2 pcs of sourdough bread
Butter
Brie cheese
Parmesan cheese
Small handful of walnuts, toasted
4 Medjool dates, roughly chopped
Thyme
Honey
Sea salt

Method

Lightly butter the bread on both sides. Slice the brie into thick slabs.

Add some olive oil to a pan and toast one side of the buttered breads over medium heat. Once golden, flip the breads and layer the slabs of brie and some of the parmesan cheese on top of each breads.

Add toasted walnuts, chopped dates, thyme and honey and grate over a little more Parmesan. Combine both breads and continue toasting both sides until golden brown.

Lift the toastie from the pan, cut in half and enjoy.


‘Sammi’ Toastie

Recipe by Toasta Food Truck

Tastes like spring!

Ingredients

60g asparagus, cut thinly on a sharp angle
50g beans, trimmed and cut on a sharp angle
50g frozen peas
200g ricotta
25g grated parmesan
50g Danish feta, crumbled
500g grated mozzarella
30g fresh spinach
10g dill
8 slices of Zeally Bay Casalinga Sourdough
butter at room temperature
Maldon salt

Method

In a pot of boiling water, add asparagus and blanch for 3 minutes, then remove with a slotted spoon and place in a bowl of iced water. Add the beans to the boiling water, and blanch for 5 minutes, then transfer into the iced bowl with asparagus.

Remove the pot from the heat, and add the frozen peas for 1 minute. Remove with slotted spoon and also place in iced water bowl. Drain the greens and place on paper towels to dry. Mix together ricotta, feta, parmesan and 100g of the mozzarella.

Add the blanched greens, spinach and dill. Use your hands to mix well. Butter the outside each bread slice with softened butter.

With buttered side down on 4 pieces, place half of the remaining mozzarella evenly across all 4 pieces. Spread the cheese and greens mix evenly on top, then the remaining mozzarella evenly across all 4 pieces, and finally with the other piece of bread, butter side up.

Place in a sandwich press for 5-7 minutes, depending on the press. Keep checking to ensure you get a desirable brown colour over the whole sandwich. Remove from press, and sprinkle with a pinch of Maldon salt.

Slice in half on an angle, and serve.


Pesto & Eggplant Cheese Toastie

Recipe by Aim Aris
@aimaris 

This cheese toastie is a winner in our house. The ingredients are basic and definitely pantry must haves. It uses no fancy tools, just a plain good old pan (it can be a skillet or a non-stick pan). Ten minutes top and we are good to go. A DREAMY cheese toastie – perfect for brunch, lunch, dinner or even for supper!

Ingredients

2 pcs of white bread
Butter
Swiss cheese
Cheddar cheese
Eggplant
Olive oil
Sea salt
Pepper
Pesto

Method

Lightly butter the bread on both sides. Grate and mix together the Swiss and cheddar cheese.

Cut the eggplant in circle (about 1 cm thick) and season it with olive oil, sea salt and pepper. Grill the eggplant until brown and put aside.

Using the same pan, toast one side of the buttered breads over medium heat. Once golden, flip the breads and pour half of the grated cheese on top of each breads.

Add the grilled eggplant and spoon heaps of pesto on top of any one of the breads. Combine both breads and continue toasting both sides until golden brown.

Lift the toastie from the pan, cut in triangle and enjoy!

 

Photography courtesy of
Samantha Hillman @_samhillman
Aim Aris  @aimaris 
James O’Sullivan and Tobias Phillips.


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