The sandwich yes, that sandwich...

Bill Oglethorpe's Borough Market three-cheese toastie

The aim with this exceptional toasted cheese sandwich is to let the ingredients speak for themselves. The montgomery cheddar is made with raw milk and matured as a cloth‑bound cheese for 18 months. A small proportion of comté and ogleshield cheeses broadens the flavour. The latter is a full‑bodied, washed‑rind cheese. If it's unavailable, you could substitute with raclette, ardrahan, mini milleens, gubbeen, pont l'évêque, munster or something similar. The montgomery is a natural companion to the Poilâne sourdough bread, which is made with stoneground organic white flour and is baked in a wood‑fired oven. It's a very labour‑intensive loaf, taking six hours to make. Used a day old, it forms a perfect crust.

Makes 1

80g montgomery's cheddar, grated

10g comté cheese, grated

10g ogleshield cheese, grated

2 slices of Poilâne sourdough bread

2 tsp mixed chopped white and red onions, leek and crushed garlic

1 Assemble the sandwich and place it in a hot, lightly greased griddle pan (assuming you don't have a panini toaster). Place a frying pan on top of the sandwich and weigh it down with a couple of cans.

2 Cook it for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip it a couple of times so it cooks evenly, but make sure you don't overcook it, or you won't be able to taste all the flavours

Recipe supplied by Bill Oglethorpe of Kappacasein dairy,

The Reuben

You may have never heard of a Reuben, but as the croque monsieur is to France, so is the Reuben to New York. They may not be everyone's first choice for a death-row meal, but they'd definitely make a great desert-island sandwich. Here's what goes into it; just balance these ingredients as you like. Try it with thinly sliced pickled onions, too.

Makes 1

Several slices corned or salt beef, such as pastrami

2 slices rye of bread, lightly toasted

Butter, for spreading

American mustard

A big dollop of sauerkraut, warmed after squeezing out the water

A few slices of emmental or Swiss cheese

A dill pickle, sliced

1 Warm the beef through, either under the grill or by placing it in a frying pan over a medium heat with 2 tbsp water.

2 Spread one piece of toast with butter and the other with mustard. Pile the meat on the buttered toast, followed by the sauerkraut, then emmental.

3 Place it under the grill until the cheese has melted, then top with pickle and the other slice of toast. You must cut it in half to see its inner beauty.

Around the World in 120 Recipes by Allegra McEvedy (Conran Octopus, published in July)



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