Enjoy the amazing flavours of Christmas – all wrapped up in a cheese toastie!
This is a great way of getting you in the Christmas spirit or for using any leftover roasted meat, particularly chicken or turkey, from your Christmas dinner. Sage and onion stuffing (or any stuffing you have leftover from the Christmas dinner), cranberry sauce and a little freshly grated orange zest gives the toastie a nice little lift.
Make your sandwich using some good bread, toast it in a frying pan then top with extra cheese, a pinch of cayenne pepper then finish under the grill until the cheese is melted and golden. Delicious.
2 slices of Jacksons Champion White Bloomer
50g Yorkshire Creamery Extra Mature Cheddar, cut into 2 to 3mm slices
25g Yorkshire Creamery Extra Mature Cheddar, coarsely grated
cooked chicken or turkey
cooked sage and onion stuffing
1 small orange or clementine
Maldon sea salt
freshly ground black pepper
- Preheat a grill to a medium to high heat then toast the bread on one side until golden, then butter the bread generously on both sides right to the edges.
- On the toasted side of one slice of bread, place a layer of half of the sliced Yorkshire Cheddar, top generously with cold chicken or turkey meat, season with sea salt and freshly ground black pepper. Then finely grate a little orange zest over the meat.
- Add some stuffing on top of the meat then top with the rest of the sliced Yorkshire Cheddar.
- On the other slice of bread, spread some cranberry sauce on the toasted side, then place on top of the sandwich.
- Heat a non-stick frying pan to a low to medium heat. Meanwhile, pre-heat your grill to its highest setting.
- Place the sandwich in the frying pan and toast for about 3 minutes before carefully flipping the sandwich over using a spatula.
- Continue to toast the sandwich for a further 3 minutes.
- When the bread is sufficiently toasted and the cheese has started to melt, place the sandwich on a baking tray and scatter the top with the grated Yorkshire Cheddar and a pinch of cayenne pepper.
- Place the sandwich under a hot grill until the cheese is bubbling and you can see the cheese is starting to ooze out of the sandwich, approx. 3 to 5 minutes.
- Let the toastie cool for a few minutes before slicing in half. Serve with extra cranberry sauce.
Recipe by Paul Robinson (Yorkshire Gourmet)