Cheddar and Pickle Toastie
Why this recipe works
- Fast to make: The sandwich is assembled and cooked in one pan, making it a practical lunch in about 15 minutes.
- Sharpness balances richness: Pickle relish and Dijon cut through the buttery bread and melted cheddar, keeping the toastie savoury rather than heavy.
- Crisp outside, melted centre: Cooking over medium-low heat gives the bread time to turn golden while the grated cheese melts evenly inside.
Get the most out of this recipe
Texture tips
- For a crisper finish: Spread the butter right to the edges of the bread so the whole surface browns evenly in the pan.
- Keep the filling contained: Avoid pushing the pickle relish right to the edge, as it can leak out and soften or scorch the crust.
Ingredient notes
- Use mature cheddar: Mature cheddar gives the toastie a stronger savoury flavour and melts well when grated.
- Choose swaps with care: Gruyere works well for a nuttier melt, but very mild cheeses can make the sandwich taste flat against the pickle.
Common mistakes
- Using too much heat: High heat can brown the bread before the cheese has melted, so keep the pan at medium-low and adjust if it colours too quickly.
- Not pressing lightly: A gentle press with a spatula helps the bread toast evenly and encourages the filling to settle without squeezing it out.
Serving ideas
- Serve with something sharp or fresh: Pair with a simple green salad, tomato soup, or crisp pickled vegetables to balance the richness of the cheese and butter.
Equipment you'll need
Ingredients
Instructions
- Grate the cheddar. Spread the dijon mustard over one slice of bread, then spoon the pickle relish on top and spread it out evenly.
- Pile the grated cheddar over the pickle layer, taking it close to the edges. Top with the second slice of bread and press down gently.
- Spread the softened salted butter over the outside of the sandwich on both sides. Heat a frying pan over a medium-low heat.
- Cook the toastie for 3 to 4 minutes on the first side until deep golden, pressing lightly with a spatula to help it toast evenly. Flip and cook for another 3 to 4 minutes until golden and the cheese is fully melted; if it colours too quickly, lower the heat.
Recipe notes
Tips
- Keep the heat medium-low so the bread turns golden before the cheese finishes melting.
- For the neatest edges, keep the pickle relish away from the very edge so it does not leak and burn in the pan.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture and a milder heat.
- Replace Cheddar cheese with gruyere cheese for a nuttier, more elastic melt.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool, refrigerate, then reheat in a dry frying pan over a low heat for 4 to 6 minutes, turning once, until piping hot and crisp again.
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Recipe overview
- Servings: 1 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Mustard Wheat
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