Glamorgan toastie
Prep time: 35 minsTotal time: 
Glamorgan toastie
Make the most of cheeseboard scraps and leftover sprouts for a twist on a Welsh classic. I used cheddar and stilton, but you could also use a combo of red Leicester, taleggio, or any other blend of hard and melting cheese
Prep time: 35 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 60g unsalted butter
- 2 tsp olive oil
- 1 small leek or small onion, finely sliced
- 80g (about 4) leftover cooked Brussels sprouts, finely sliced
- 4 slices thick white bread (bloomer or farmhouse)
- 4 tsp English mustard
- 80g grated extra mature cheddar cheese*
- 40g stilton*, crumbled
Step by step
-
Melt 10g of the butter with the oil in a frying pan. Sauté the leek or onion for 5 minutes until starting to soften. Add the sprouts and continue to cook for 3-4 minutes until lightly golden and the sprouts are heated through. Season, tip into a bowl and set aside.
-
Butter the bread slices on one side. Spread with the mustard on the other side. Top two of the bread slices on the mustard side with half the cheese, followed by a layer of cooked leek mixture, then the rest of the cheese. Top with the remaining slices of bread, mustard-side down.
-
Reheat the frying pan over a mediumlow heat. Fry one sandwich at a time, pressing down gently with a spatula, until golden on the bottom, about 3 minutes. Flip and repeat on the other side until golden and the cheese is melted and starting to ooze. Transfer to a plate and repeat with the other sandwich. Slice and serve immediately.
*Check your cheese is vegetarian, if required.
