Is there anything better than a cheesy, gooey, crispy toasted cheese sandwich? Yours doesn’t have to be basic! Level up the classic with these simple tips on how to make yours irresistible.  

Think about your bread choice

Although a simple sliced white bread works perfectly fine, choosing the type of bread to use for your sandwich can make a big difference. Using interesting artisan bread like sourdough, brioche, ciabatta, seed bread, focaccia, and even an English muffin will add texture and flavour. Although any bread would work, try bread that’s not too perforated with air bubbles. If there are too many holes, the cheese will drip out. 

Top tip: Use your day-old bread to make toasted cheese. Your bread won’t go to waste, and you’ll get a delicious sandwich. Seems like a win-win! 

Choose your cheeses  

The cheese is the star of the show in this comfort classic. Best part of eating your toasted cheese? That first bite into that gooey, melted centre. Opt for cheeses that melt well, like Cheddar, Gouda, Gruyère, mozzarella and Brie. Dry, fresh cheese like goat’s cheese, Parmesan and pecorino cheese don’t melt very well but do pack a flavour punch. If you like the flavour of these dry cheeses, pairing them with a cheese that melts will blend well and add another flavour dimension. Not to mention it instantly makes it fancier. 

Top tip: A great melter-and-non-melter pairing is mozzarella and feta cheese. Add fresh herbs and voila! 

Add your toppings

Switch up your toastie with toppings adding different flavours, dimensions and textures. There’s no rule book on what’s allowed and what’s not – that’s the fun! You can add preserves, condiments and chutneys. Fresh herbs like parsley, basil and coriander give delicious freshness. Deli meats like salami give it texture and a yummy salty flavour.  

Top tip: Switch your toasted sandwich from savoury to sweet. Simply top with fresh fruits – try strawberries – and chocolate spread to make it a sweet delight. 

The grill

Choose your bread and add the cheese, condiments, and toppings. Close the sandwich and spread butter on the outside slices of bread. Heat your non-stick pan or skillet to medium-to-low heat. Add butter to the pan and grill your sandwich on both sides until crispy and golden brown. 

Top tip: Replacing the butter on your outside slices with a thinly spread layer of mayonnaise before adding it to the pan will brown the sandwich just as well and add a tangy, sweet flavour. 

Try this delicious dessert sandwich recipe: 

Cheddar, berry and basil grilled sandwich 

Ingredients

1 tbsp strawberry jam 

2 tbsp chopped strawberries   

2 slices seed bread 

Butter, to spread 

3 slices mature cheddar 

5 leaves basil 

Method 

1. Mix jam and berries in a bowl. Microwave for 1 minute.
2. Butter both slices of bread.
3. On the unbuttered side of one slice, spread the berry compote and top with cheddar and basil. Close the sandwich with the other slice, butter facing outwards.
4. Fry until toasted.

The post How to level up your toasted-cheese game  appeared first on MyKitchen.

These cheddar toasties are a gourmet version of the original! They are comforting, tasty and will remind you a bit of your childhood.

SERVES 4 // PREP TIME 10 min + cooling // COOK TIME 45 min

INGREDIENTS 
For the quick tomato chutney
4 tbsp vegetable oil
2 red onions, finely chopped
2 cloves garlic, finely chopped
3 cm fresh ginger, grated
6–8 medium ripe tomatoes, finely chopped
2 tsp paprika 
Handful raisins
½ cup apple-cider vinegar
2 bay leaves
2 tbsp brown sugar
1 tsp garam masala
For the toastie
1 loaf farm-style bread
Salted butter
1 cup Cheddar, grated
2 red onions, thinly sliced

METHOD
For the quick tomato chutney 
1. Add the oil to a pan over medium-high heat. Cook the onions until translucent. Add the garlic and ginger and cook for a further 2 minutes until fragrant.
2. Add the chopped tomatoes, paprika and raisins, and cook for 5 minutes.
3. Stir in the vinegar, bay leaves, sugar and garam masala. Simmer, stirring occasionally, for about 20 minutes or until thickened. Allow to cool.
For the toastie
1. Heat a pan over medium heat.
2. Spread the butter on one side of the bread slices. Make sandwiches with the chutney, onions and Cheddar, keeping the buttered side of the bread facing outwards.
3. Toast the sandwiches in batches in the heated pan until the bread is golden and the cheese has melted. Reduce the heat if the bread darkens too quickly.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

The post Cheddar Toasties With Onion And Tomato Chutney appeared first on MyKitchen.

Packing all the flavour without the meat, these blue cheese braaibroodjies with roasted peaches and balsamic glaze are braai-time musts!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 tbsp butter
2 peaches, thickly sliced
8 slices white bread
80 g blue cheese
Balsamic glaze

METHOD
1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing out, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a little balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za

The post Blue cheese braaibroodjies with roast peaches and balsamic appeared first on MyKitchen.

Braai Day may be over, but braai season is just beginning! Cook these delicious spinach, garlic and feta braaibroodjies over some hot coals for a yummy snack.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 cloves garlic, peeled and thinly sliced
1 tbsp butter
125 g spinach, thinly sliced
100 g feta, cubed
Salt and black pepper
4 hamburger rolls, halved

METHOD
1. Fry the garlic in butter until it turns light brown. Add the spinach and cook until wilted. Remove from the heat and add the feta. Season to taste.
2. Spread the mixture on the rolls and sandwich them together.
3. Toast on a grid over the coals until cheese is melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen

The post Spinach, garlic and feta braaibroodjies appeared first on MyKitchen.