Recipe: Jalapeño & coriander three-cheese toasties

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!

Box of cheese addressed to cheesefluencer

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.

The Yorkshire Creamery range of cheeses: Yorkshire Red, Double Yorkshire, Yorkshire Cheddar

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.

Ingredients for my jalapeno and coriander three-cheese toasties

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

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