Who doesn’t love a Toasted Cheese Sandwich?
I was in two minds whether to write this cook up. After all, it’s a Toasted Cheese Sandwich, which most of us would have cooked and eaten at some point in our lifetime.
I decided to as before this cook, my Toasted Cheese Sandwiches were cooked using a Toastie Maker – I had never cooked one on a BBQ. Secondly, I added a couple of additional ingredients that I think could be switched to make different variations.
The idea for these came from a Christmas visit to Kew Gardens, to see the stunning light displays. At one of the food stops, there was a pop-up serving Toasted Cheese Sandwiches. They had these on a well-oiled production line, cooking them on a huge plancha. I had to have one and it tasted fantastic!
Preparation and the Cook
There is not a great deal of preparation required for these Toasted Cheese Sandwiches.
I don’t own a plancha for any of my charcoal BBQ’s (except for my Weber Go Anywhere), so decided to used the Char-Broil Professional 4600S. The Charbroil comes with a two-sided plancha grate. One side is fully flat and the other has slight ridges in it. I decided to go for the one with ridges hoping to get some grill marks on the bread.
As always, I started by getting the temperature of the BBQ to 180°C by putting both burners on. Once up to temp I turn one of the burners off.
Whilst the BBQ was coming up to cooking temperature, I prepared the Toasted Cheese Sandwich. First was mixing the cheese into a bowl. Next, I buttered the outside of the sourdough, and then flipped them over and spread the Sriracha Mayo over each slice.
Next, I added the cheese and jalapenos to one slice of the bread, building up in layers, before placing the other slice on top.
I wasn’t sure how well these would cook or how long to do them for. I ended up doing them for 2-3 minutes on each side with the lid down. Once I flipped the first time I used the Cast Iron Grill Press on the sandwich.
I always love a Toasted Cheese Sandwich regardless of how it is cooked, and really enjoyed cooking these on the BBQ. The Jalapenos and Sriracha Mayo gave them a different take and flavour. I was really pleased with how the bread toasted and also got some nice aesthetic grill lines. This will be repeated!
Toasted Cheese Sandwich
- 2 Slices Sourdough
- Mixed Grated Cheddar and Mozarella
- Grated Red Leicester
- 2 tbsp Sriracha Mayonnaise
- Jalapeños (to taste)
- Start by mixing a good quantity of the grated Cheddar/Mozarella mix and grated Red Leicester into a bowl and put to one side. Using a jar of Jalapeños, remove 6-10 Jalapeno slices and dice them into smaller pieces.
- Butter each side of the sourdough (this will help it cook and crisp up). Flip over and then spread a tablespoon of Sriracha Mayo on each slice of bread (this will be the inside).
- Next, take a handful of the cheese mix and place evenly on one of the slices of bread. Sprinkle over the Jalapeños, and then add another good handful of the cheese mix. Finally, place the other slice of bread on the cheese and you are ready to go.
- Before you start cooking make sure you have got the temperature of the BBQ up to 180-200°C. This will not only help to melt the cheese but will make sure your plancha is at a good heat and will toast the bread. Cook for 2-3 minutes on one side, lid down. Flip the sandwich and cook for another 2-3 minutes but use a burger or grill press a couple of times to compress the sandwich.
- Remove the Toasted Cheese Sandwich and cut diagonally. Enjoy!!!