Phil Vickery's ultimate toasties!
Phil Vickery's kicking off a week of comfort in the kitchen with a classic to banish the cold - the toastie! But should you go for plain cheese? Throw in a bit of pesto? Or maybe a splash of marmite? Phil is revealing the ULTIMATE recipe for the perfect comforting toastie.
Cheese and pesto toastie
Serves: 2
Ingredients
6 slices white bread (medium)250g mature Cheddar cheese, finely grated1 tbsp green pesto6 tbsp mayonnaise, roughly
Method
1. Preheat the grill to the highest setting, then lightly toast the bread on both sides.
2. Mix the cheese, pesto, and mayo well. Place two slices of bread onto baking parchment, on a baking sheet, untoasted side down. Spread half the cheese mix over the bread, nice and evenly.
3. Top with the two fully toasted slices then spread on the remaining cheese mix and press down. Finally, add the last piece of toast uncooked side up and press again.
4. Gently toast for 3-4 minutes, then carefully turn the sandwich over and cook the bottom uncooked slice until golden.
Phil’s favourite cheese toastie
Serves: 2
Ingredients
4 slices brown or granary breadSalted butter, for spreading2 tsp English mustard4 slices American-style plastic cheese150 g mature Cheddar cheese, coarsely grated8 spicy Peppadew peppers, drained and very finely choppedFreshly milled black pepper, to tasteOlive oil, for frying
To serve:Brown sauce
Method
1. Preheat the oven to 200℃. Place 2 slices of well buttered bread onto a chopping board. Spread over a little mustard and top each with a slice of cheese. Sprinkle over the grated Cheddar and peppers.
2. Season well with black pepper, then top with the remaining sliced cheese.
3. Butter the last 2 pieces of bread and the rest of the mustard. Place butter/ mustard side down onto the cheese and press down well.
4. Heat an ovenproof frying pan and add 2-3 tbsp of olive oil. Place the two sandwiches side by side.
5. Cook the toastie for 2-3 minutes to brown, then carefully turn over and place into the hot oven for a further 4-6 minutes until the cheese has just melted, do not overcook.
6. Remove from the oven and cool for 10 minutes, then cut in half diagonally and serve with brown sauce to dip in.
Macaroni and marmite cheese toastie
Serves: 4
Ingredients
200g dried macaroni2 tbsp olive oil1 medium onion, peeled and very finely chopped275ml milk½ of a vegetable stock cube40g butter, softened30g plain flour125g mature Cheddar cheese, gratedPinch or two of nutmeg1 tbsp Marmite1 tbsp English mustardSalt and freshly milled pepper4 tbsp chopped fresh basil8 slices of white bread Butter, for spreading
Method
1. Cook the macaroni in a pan with plenty of boiling water, until just cooked, then drain well. Add a tbsp oil to stop the pasta sticking together.
2. In another pan, warm the other tbsp of olive oil and add the onion and cook for 5 minutes to soften. Add the milk and stock cube then bring to the boil.
3. Meanwhile, mix the butter and flour together, to form a paste
4. Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes. Take off the heat and stir in the cheese and the cooked macaroni.
5. Add a pinch or two of nutmeg, Marmite, mustard, pepper, salt and the chopped basil.
6. Spoon into a cling film lined loaf tin, and chill in the fridge overnight so that this can be sliced for the toastie.
7. Slice the macaroni mixture into thick slices, then place a square of the set macaroni mix between slices of bread, buttered on the outside and grill in a frying pan for 3-4 minutes on each side and serve.