The Yorkshire Creamery, a new cheese brand, got in touch with me on Instagram to see if I’d like to check out their range and create a cheese toastie recipe. As a cheese fan who’d been following them for a while, it was a very easy decision. Also, they called me a cheesefluencer, which just amused me so much, I couldn’t say no.

So when, a few days later, I opened the front door to our fab postwoman holding out a little box from the Wensleydale Creamery addressed to Sara “Cheesefluencer”, I really chuckled – and quickly tore into the box!

Inside, there were three big blocks of cheese: the Double Yorkshire, the Yorkshire Red and the extra mature Yorkshire Cheddar. And of course, some chill packs which had kept the cheese cold on its journey.

As a fan of spicy food, I’d decided I wanted to try and make a toastie with a kick. I thought I’d sort of channel some of the stuff I love about a big plate of nachos, primarily the melty cheese and the heat of jalapeños, and bring it to a toastie.

I decided to blitz the jalapeños up with some lime juice and coriander into a hot little green sauce which I’d spread on the bread before piling it with cheese and whacking it into a hot pan. It was delicious! The finished toastie was oozing with molten cheese and tingling with the heat of those peppers, but the coriander and the lime also brought a freshness to cut through the cheese. Perfection.

Jalapeño & coriander three-cheese toasties

Makes 2

For the jalapeño sauce:

• 5-10 jarred jalapeño slices (depends on how hot you like it)
• 15g fresh coriander (about half a small pack)
• juice of ½ a lime
• 1 fat clove garlic
• ½ tsp olive oil
• splash of water
• salt and pepper, to taste

For the toasties:

• about 120g coarsely-grated hard cheese (I used a mix of The Yorkshire Creamery’s Yorkshire Red, Double Yorkshire and Extra Mature Yorkshire Cheddar)
• 4 slices sourdough bloomer
• butter

You’ll also need a toastie maker or else a decent pan to toast them on the hob.

Method:

• Blitz the sauce ingredients together in a blender or mini-chopper; check the flavour and adjust as needed.
• Butter all four slices of bread on both sides; you want the outside of your sandwich buttered for toasting it.
• Spread a thick layer of the jalapeño sauce on two slices of the bread.
• Top each of these with half the cheese, spreading it to the edges of the bread (it will be a lot. Don’t panic!)
• Top with the remaining two slices of bread and press down.
• If you’re using a toastie maker: get your sandwich in the preheated toastie maker and follow the manufacturer’s instructions.
• If you’re making them on the hob, get a heavy-bottomed frying pan over a medium heat. Once it’s warmed up, add your toasties and toast for 2-3 mins per side (check it as you go).
• I recommend popping a bit of greaseproof paper on the top of your sandwich and then using a second heavy pan (preferably cast iron) on top of this to press the sandwich down and help get that mountain of cheese melting!
• Remove from the pan, leave to cool for a minute before slicing (if you wish) and serving up.
• Tuck into that spicy, melty cheese goodness!

If you try this recipe, please tag me on Instagram; I’d love to check out your creations!

Enjoy 🙂

Sara