National Cheese Toastie Day is fast approaching, and cheese experts show you how to celebrate on 27 October with new takes on the original melted treat.
Cheese gurus Daniel Iliev, Ned Palmer and Emma Young share their favourite twists on the classic cheese toastie, guaranteed to tantalise your tastebuds and elevate the humble grilled sandwich into something truly mouthwatering.
Daniel Iliev, Young Cheesemonger of the Year 2024 from Paxton & Whitfield suggests ‘Abondance and Cantal Toastie with Buttery Leeks’.
A deeply satisfying winter warmer, this toastie is made with equal parts Abondance and Cantal, two speciality cheeses found in good cheese shops, grated and ready to melt into an alpine blend that’s both savoury and full of character. Making it it’s simple: soften sliced leeks slowly in butter until they’re sweet, tender and just beginning to caramelise. Take thick slices of a country loaf, spread with wholegrain mustard, then pile on the buttery leeks and a generous layer of the cheeses. Sandwich together and press gently before grilling until the bread turns crisp and golden and the filling runs molten. Serve immediately, cut in halves, with sharp cornichons alongside to cut through the richness.
This would be perfect with a crisp Chignin wine from the Savoy region of France, or try a smoky Lapsang Souchong tea.
Ned Palmer, cheesemonger and author brings us Le Classique: Aged Comté & Cornichons.
Simple, sharp, and supremely French, this toastie is all about balance. Take thickly cut slices of country loaf and layer them with ribbons of nutty, well-aged Comté (18–24 months for the best depth of flavour). Scatter over finely sliced cornichons, their briny bite cutting neatly through the richness of the cheese. Grill until the Comté melts into golden, toasty pools and the bread turns crisp at the edges. Serve straight from the pan or press, with nothing more than a napkin in one hand and a chilled glass of Jura white in the other.
Perfect with a glass of white Jura wine or a sharp apple juice.
Emma Young, Cheese Specialist, Consultant and Author proposes Tomme de Savoie, Bayonne Ham and Dijon Mustard.
A rustic Alpine twist on the classic ham and cheese, this toastie layers earthy Tomme de Savoie with its gentle nuttiness with Bayonne ham, the prized cured meat of the Basque region. Spread a little Dijon mustard over thick country bread, then build the sandwich with ham and cheese before pressing it together. Toast until the crust turns golden and the filling runs soft and savoury. The result is the perfect après-ski in a sandwich.
It pairs well with a glass of dry cider or chilled Gamay.A glass of dry cider or chilled Gamay.
Whether you choose these toasties for brunch, lunch or even dinner, you are onto a winner, and don’t just try them on 27 October, these toasties are so good you will want to have them again.