Following the fanfare, brouhaha, and universal acclaim that met my post yesterday regarding the greatest sharpening stone in the world, here is another in a similar vein, on a matter of equal import. As ever; the opinions expressed below are infallible, uncontradictable, and any attempt at argument will be met with stern rebuke...
The Greatest Cheese Toastie in the World is made by a cheesemaker called Kappacasein, available from a small van in London's Borough Market. It is the stuff of legend; spoken about in hushed and reverent tones by those who know, and this is a twist on it. Because a cheese toastie must be twistable, there is no place for undue proscription or didacticism in the world of grilled sandwiches. Yet we'll also see that certain guidelines may not be bent, and must be observed, otherwise chaos and pandemonium would ensue.
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Ingredients:
Cheese - To a certain extent this a blank canvas, and you may choose whatever favourite cheeses you have to hand, just don't go too wild and put Ricotta in it or anything. The only rules are these; there must be at least two, and they need to play off each other. One should be milder, the other stronger, and they should melt differently. This will give your sandwich added complexity, both in taste and in texture. Here I have chosen Gruyere and Provolone Dolce.
Bread - The Kappacasein toastie is made only with the famous bread of the Poilane bakery in the 6eme arrondissement, though any good quality sourdough will work. HOWEVER... it is also the most important part of the entire ensemble, and the success or failure of the sandwich rests overwhelmingly on this matter: It must be stale. At least a day old, preferably two or three. Fresh bread will not do.
Pancetta - This is today's twist. It is not traditional, and may be omitted. Other things may be added according to your level of experience and/or kookiness. Remembering of course that tomato does not belong in a toastie.
Alliums - Garlic is non-negotiable, minced. In addition to that; leeks and onions, scallions are acceptable too. Today I only had red onion, finely diced.
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Method:
The eagle-eyed among you will have noticed that in the picture above there is not enough cheese. I realised this as soon as I began to assemble it, so added more. This is enough cheese (just):
Naturally we want to cook this in animal fat; butter ideally, but I had just fried some Pancetta, so this was cooked in pork fat. With added butter. If you are cooking your toastie with one of those fancy grilled-cheese-sandwich gizmos, then obviously you need to butter the outside of your bread.
And if you are cooking it in a pan - you need pressure:
The temperature must be neither too hot, nor too cold. Think about what cheeses you have used, and how you will best fulfil their potential. We can see here the importance of a melting cheese like Provolone, and it's proper treatment:
At the end of course... your cheese toastie will look just like any other - unremarkable to the layperson or casual observer. But *you* will know that it is the Greatest Cheese Toastie in the World.
The Greatest Cheese Toastie in the World is made by a cheesemaker called Kappacasein, available from a small van in London's Borough Market. It is the stuff of legend; spoken about in hushed and reverent tones by those who know, and this is a twist on it. Because a cheese toastie must be twistable, there is no place for undue proscription or didacticism in the world of grilled sandwiches. Yet we'll also see that certain guidelines may not be bent, and must be observed, otherwise chaos and pandemonium would ensue.
---
Ingredients:
Cheese - To a certain extent this a blank canvas, and you may choose whatever favourite cheeses you have to hand, just don't go too wild and put Ricotta in it or anything. The only rules are these; there must be at least two, and they need to play off each other. One should be milder, the other stronger, and they should melt differently. This will give your sandwich added complexity, both in taste and in texture. Here I have chosen Gruyere and Provolone Dolce.
Bread - The Kappacasein toastie is made only with the famous bread of the Poilane bakery in the 6eme arrondissement, though any good quality sourdough will work. HOWEVER... it is also the most important part of the entire ensemble, and the success or failure of the sandwich rests overwhelmingly on this matter: It must be stale. At least a day old, preferably two or three. Fresh bread will not do.
Pancetta - This is today's twist. It is not traditional, and may be omitted. Other things may be added according to your level of experience and/or kookiness. Remembering of course that tomato does not belong in a toastie.
Alliums - Garlic is non-negotiable, minced. In addition to that; leeks and onions, scallions are acceptable too. Today I only had red onion, finely diced.
---
Method:
The eagle-eyed among you will have noticed that in the picture above there is not enough cheese. I realised this as soon as I began to assemble it, so added more. This is enough cheese (just):
Naturally we want to cook this in animal fat; butter ideally, but I had just fried some Pancetta, so this was cooked in pork fat. With added butter. If you are cooking your toastie with one of those fancy grilled-cheese-sandwich gizmos, then obviously you need to butter the outside of your bread.
And if you are cooking it in a pan - you need pressure:
The temperature must be neither too hot, nor too cold. Think about what cheeses you have used, and how you will best fulfil their potential. We can see here the importance of a melting cheese like Provolone, and it's proper treatment:
At the end of course... your cheese toastie will look just like any other - unremarkable to the layperson or casual observer. But *you* will know that it is the Greatest Cheese Toastie in the World.
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(the smoked pork belly was replaced by some Serrano I happend to bump into in the fridge)
