Grilled sourdough, gruyere and chilli melts

Name: Grilled sourdough, gruyere and chilli melts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Ingredients: salted butter, softened, for spreading; 8 slice/s white sourdough bread or bloomer; 180 g mature cheddar, grated; 200 g gruyère, grated; 1 red chilli, sliced lengthways, deseeded and thinly sliced

A cheese toastie is the ultimate canapé. You can make the sandwiches a few hours before the party starts, then reheat them in the oven for 5-10 minutes until the cheese starts to ooze. Cut into strips and serve immediatley.

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Makes24
CourseStarter
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

salted butter, softened, for spreading
8 slice/s white sourdough bread or bloomer
180g mature cheddar, grated
200g gruyère, grated
1 red chilli, sliced lengthways, deseeded and thinly sliced

Method

Heat a large, heavy-based frying pan over a medium-low heat. Butter both sides of each slice of bread. Mix the grated cheeses together and use to top 4 of the slices. Scatter over the chilli and position the remaining slices on top to make 4 sandwiches. Press down firmly to compact the cheese.
Add as many sandwiches as will fit to the pan, cover with baking parchment and use a heavy pan to weigh them down. Fry for 4-5 minutes on each side until crispy and golden, and the cheese has melted. Cut the sandwiches in half, then into 3 strips lengthways. Serve immediately.