Double Cheese Toastie with Piccalilli

Ingredients

• 4 thick slices sourdough
• 30 g unsalted butter, softened
• 80 g Long Paddock Banksia cheese, sliced (or substitute cheddar/Comté)
• 80 g Long Paddock Driftwood cheese, sliced (or substitute d’Affinois)
• 2–3 tbsp store-bought piccalilli

 

Béchamel (see below)

For the béchamel:

• 30 g unsalted butter
• 2 tbsp plain flour
• 250 ml hot milk
• 2 tsp mustard (preferably English)
• 30 g grated cheese (cheddar or similar)
• Salt & pepper

Method

Make the béchamel

1. 1. Melt the butter in a small saucepan over medium heat.
   2. Add the flour and cook, stirring, for 2–3 minutes until sandy in texture.
   3. Gradually pour in the hot milk, whisking until smooth.
   4. Stir in the mustard and grated cheese until silky.
   5. Season with salt and pepper.

 

Assemble the toasties

1. Preheat a sandwich press or frying pan.
2. Butter one side of each slice of sourdough.
3. Spread 2 slices (on the non-buttered side) with 2 tbsp béchamel each.
4. Layer with sliced cheeses.
5. Spoon 2–3 tbsp store-bought piccalilli on top.
6. Close with the remaining bread, buttered side facing out.

 

Cook

In a sandwich press: cook 2–3 minutes until golden and melted.

In a frying pan: cook over medium heat 4–5 minutes each side, until bread is crisp and cheese has melted.