The smoked salt’s smokiness enhances the umami flavour, and the bread’s crunchy, buttery texture makes this toastie an irresistible delight. 

Smoked cheese toastie 

Serves 1 

Spread the outsides of 2 slices sourdough with 1-2 Tbsp butter. On the inside of 1 slice, sprinkle cup mature Cheddar and a pinch smoked salt (see below). On the other slice, spread 1½ Tbsp tomato jam or caramelised onion. Close the sandwich and fry in a hot pan until both and fry in a hot pan until both sides are golden and crisp. 

Make your own smoked salt

Line the base of a large pot with foil. Evenly spread about 1 cup wood chips over the foil. Heat the pot on a medium-high heat. Shape a smaller foil ‘basket’ that fits comfortably inside the pot, without touching the sides. Place cup sea salt in the foil. Place a lid on the pot and allow to smoke for about 10-12 minutes. Turn the heat off and allow to cool completely. Store in an airtight container. 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine