Piccalilli cheese toastie

Name: Double-cheese toastie with piccalilli recipe
Yield: 2
Ingredients: 4 thick slices sourdough; 30g unsalted butter, softened; 80g Long Paddock Banksia cheese, sliced (substitute cheddar or Comté); 80g Long Paddock Driftwood cheese, sliced (substitute d'Affinois); 100g cauliflower florets; 100g chopped green beans; 100g chopped telegraph cucumber; 100g chopped pearl onions; 100g fine salt; 200ml white vinegar; 50g caster sugar; 2 tsp each mustard powder and brown mustard seeds; 1/2 tsp each ground ginger and ground turmeric; 20.00 ml cornflour; 1/2 bunch dill, finely chopped; 15g unsalted butter; 20.00 ml plain flour; 200ml milk, hot; 3 tsp Dijon mustard; 50g Long Paddock Banksia cheese (substitute cheddar or Comté), finely grated

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by delicious. team

delicious. team

Oct 14, 2024

There's cheese toasties, and then there's this cheese toastie from chefs Matt Moran and Laura Baratto. It may be the gooiest, ooziest, most delicious one we've tried so far, and that's saying something. Two different types of luxurious cheeses are layered on fluffy slices of sourdough, with a creamy helping of bechamel sauce and some zingy piccalilli to add some tang. Rich, indulgent and easy to make, this cheese toastie is the definition of comfort food.

You'll need to start this recipe a day ahead, and you’ll need a sterilised jar. Banksia cheese can be swapped with a cheddar or Comté, and a soft rind cheese like a d'Affinois can work instead of the Driftwood.

4 thick slices sourdough
30g unsalted butter, softened
80g Long Paddock Banksia cheese, sliced (substitute cheddar or Comté)
80g Long Paddock Driftwood cheese, sliced (substitute d'Affinois)

Piccalilli (see notes)

100g cauliflower florets
100g chopped green beans
100g chopped telegraph cucumber
100g chopped pearl onions
100g fine salt
200ml white vinegar
50g caster sugar
2 tsp each mustard powder and brown mustard seeds
1/2 tsp each ground ginger and ground turmeric
1 tbs cornflour
1/2 bunch dill, finely chopped

Bechamel (see note)

15g unsalted butter
1 tbs plain flour
200ml milk, hot
3 tsp Dijon mustard
50g Long Paddock Banksia cheese (substitute cheddar or Comté), finely grated

Method

1.

To make piccalilli, place all vegetables in a large non-reactive container, sprinkle over salt and mix until combined. Cover and refrigerate overnight.
2.

Rinse vegetables well under cold running water. Drain and pat dry. Bring vinegar to the boil in a medium saucepan over high heat. Add sugar, spices and vegetables and cook, stirring occasionally, for 2-3 minutes, until sugar dissolves.
3.

Mix cornflour with 3 tsp water in a small bowl, add to pan and bring to a simmer over medium heat. Simmer for 1 minute, or until thickened. Remove from heat and stir through dill. Spoon into a sterilised jar and leave to cool before sealing.
4.

Meanwhile, to make the bechamel, melt the butter in a small saucepan over medium heat. Add flour and cook, stirring occasionally, for 2-3 minutes, until pale and a sandy consistency. Pour in the hot milk, one-third at a time, whisking well with each addition to remove lumps before adding the next. Increase heat to medium-high and bring to the boil while whisking. Whisk in mustard and cheese until smooth. Season
5.

To assemble, preheat a sandwich press or frypan over medium heat. Butter one side of sourdough slices. Spread 2 slices on the non-butter side with 2 tbs bechamel each. Arrange sliced cheese on top of bechamel, then spoon 2-3 tbs piccalilli on each. Top with remaining bread, butter-side up.
6.

Cook toasties in sandwich press for 2-3 minutes, or in a frypan over medium heat for 4-5 minutes each side, until cheese is melted and bread is golden and crunchy.

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Recipe Notes

The piccalilli makes enough for 10 toasties. Store leftovers in the fridge for up to 2 weeks and enjoy with any sandwich, or as a condiment on your next cheese or meat platter. The bechamel makes enough for 5 toasties. Store leftovers in an airtight container in the fridge for up to 4 days.