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 

The post Smoked cheese toastie  appeared first on MyKitchen.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich! The homemade red onion and balsamic relish is the perfect accompaniment.

SERVES 4

INGREDIENTS
For the sandwich
2 chicken breasts, cooked
200g cream cheese
150g cheddar, grated
2 tbsp chopped chives
8 slices rustic bread
1 tbsp butter, melted
For the dressing
1 large red onion, thinly sliced
¼ cup balsamic vinegar
2 tbsp sugar

METHOD
For the sandwich
1. Preheat a griddle pan.
2. Slice the cooked chicken breasts on the diagonal, about 1 cm thick.
3. In a bowl, mix the cream cheese, cheddar and chives together to form a paste.
4. Spread the cheese mixture on all the slices of bread, and then place the chicken on 4 of the slices. Close each sandwich.
5. Brush butter on the outside of each sandwich and grill in the griddle pan for 3 minutes on each side, or until the bread is toasted and the cheese has melted. Serve immediately.
For the relish
1. Place the onion, vinegar and sugar in a jar and seal.
2. Shake for 5 minutes, then set aside for 10 minutes. Serve with the sandwiches.

Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

The post Chicken sandwich with pickled red onion relish appeared first on MyKitchen.