Leek and cheese toastie recipe
I had this sandwich at the Tarmachan Café in Crathie while staying at The Fife Arms for a Burns Night supper. Ours had goat’s cheese in it but you can make it with any cheese of your choice. You can also toast the bread on a ribbed griddle pan for a nice grill-marked effect.
Prep time: 10 minutes
Cook time: 10 minutes
2 medium leeks, trimmed, halved lengthways then roughly chopped
350g cheddar, grated, or more if you wish
1 tbsp English or Tewkesbury mustard
8 slices of sourdough butter, softened, for spreading
4 large gherkins, halved, to serve
1. Bring a pan of well-salted water to the boil, and cook the leeks for 2-3 minutes or until tender, then drain well in a colander, pressing any excess water out. Transfer to a bowl and mix in the cheese and mustard, then season to taste.
2. Toast the slices of bread on one side. Butter the untoasted sides, then lay four of the slices on a tray with the butter side down, toasted-side up. Spread each one with the leek mixture and place another slice on top, butter-side up.
3. Place the sandwiches under a medium grill to toast so the cheese melts, turning them over halfway through, then carefully cut them in half and serve on plates with the halved gherkins.