So I recently learned that the distinguishing feature of an American grilled cheese, as opposed to a British cheese toastie, is that it must be fried in butter. Having no qualms with this (surely some time spent in a hot pan swimming in butter improves anything?), I decided to try a welsh twist on an American classic. The filling contains all the essentials of a welsh rarebit, giving the oozing, cheesy centre a kick. This recipe serves one but can easily be doubled.
Ingredients
- 2 slices of bread (I prefer granary)
- 50g extra mature cheddar, grated
- ¼ tsp mustard powder
- 1 tsp Worcestershire Sauce
- ½ a spring onion, washed and finely chopped
- 1 tbsp ale or beer
- Salted butter, for frying
Method
- Place the cheese, mustard powder, Worcestershire sauce, spring onion and ale in a mixing bowl and combine thoroughly with a fork.
- Spread the mixture on one side of bread and top it with the other forming a sandwich.
- Heat a small frying pan on a medium heat. Add a generous knob of butter and swill it around ensuring it coats the whole pan.
- Carefully place the sandwich in the pan, pressing it firmly into the butter.
- Leave for about 4-5 minutes to fry, or until it appears golden on the underside.
- Take the sandwich out of the pan and place on a plate. Meanwhile, pop another knob of butter in the pan and again swill it around.
- Place the unfried side of the sandwich back into the pan, on to the butter. It will take a little less time to cook this side – around 2-3 minutes.
- When it is ready, take it out of the pan and serve immediately. It is best eaten with mountains of chutney and the rest of that bottle of ale you opened.
words FFIONA MILLS
www.thethinkingwomanscrumpet.com
@ffionamills