Sian Henley - The Grilled Cheese Sandwich: 60 Unbrielievably Delicious Recipes

Contents

ABOUT THE BOOK

The ultimate crispy, cheap, comfort-food classic that youll come back to time and time again

With 60 of the gooiest and most mouthwatering recipes, from quirky twists on classics like the Grilled Cheese Club Sandwich to sweet treats such as the Banoffee Toastie, youll find a sandwich to satisfy every craving.

ABOUT THE AUTHOR

After taking evening courses at Leiths School of Food and Wine whilst working in interior design, Sian Henley realised that working with food was what she really wanted to do. Soon after she completed a year long Leiths diploma and has since worked for editorial clients including Waitrose Kitchen, the Guardian, Jamies Magazineand Octopus Publishing as well as advertising clients such as Avon.

RECIPE LIST

CALIFORNIA DREAMING

This is a hearty start to the morning, full of good things. It is probably best saved for a weekend brunch when you have a little extra time to cook and digest.

SERVES 1
PREP TIME 10 mins
COOK TIME 45 mins

INGREDIENTS

2 teaspoons olive oil

50g bacon lardons/cubed pancetta

1 tablespoon butter

2 slices brioche

1 tablespoon tomato chutney

5 slices goats cheese

avocado, sliced

1 egg

Handful of rocket

Salt and freshly ground black pepper

TO SERVE (OPTIONAL)

Hot sauce

1Place a large frying pan over a medium heat, add 1 teaspoon of the oil and fry the bacon lardons or pancetta until crisp and golden, then remove and set aside on kitchen paper to drain.

2Meanwhile, butter both slices of brioche, using just enough to create a thin layer, then turn the slices over. Spread one slice with the tomato chutney and top with the goats cheese, lardons or pancetta and avocado. Add salt and freshly ground pepper to taste.

3Wipe the frying pan out with kitchen paper and place over a low heat. Carefully add the loaded slice of bread and the other slice next to it, butter side down. Fry for about 45 minutes until golden brown and crisp.

4Meanwhile, add the remaining oil to a separate pan and fry the egg to your liking, seasoning to taste.

5Carefully remove your open sandwich from the pan, top the loaded slice with the fried egg and rocket, place the other slice of bread on top and enjoy with a splash of hot sauce, if you fancy it.

California Dreaming

MANCHEGO OVERBOARD

Inspired by a Mexican quesadilla, this is a spicy kick-start to the morning. If you have any guacamole you could dip your toasted sandwich in it.

SERVES 1
PREP TIME 5 mins
COOK TIME 1012 mins

INGREDIENTS

3 tablespoons drained and rinsed tinned black beans

2 tablespoons drained and rinsed tinned sweetcorn

avocado, diced

Small handful of coriander, chopped

3 heaped tablespoons grated Manchego

2 heaped tablespoons grated Monterey Jack

2 pickled jalapeo slices, drained and roughly chopped

1 tablespoon butter

2 slices sourdough

1 tablespoons salsa

Salt and freshly ground black pepper

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