BOMBAY MASALA CHILE CHEESE TOASTIES
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Provided by Tara O'Brady
Categories Lunch Sandwich Apple Lime Lime Juice Ginger Garlic Cilantro Mint Chile Pepper Curry Cumin Coriander Potato Onion Bell Pepper Tomato Cheese Monterey Jack Butter Peanut Free Tree Nut Free Soy Free Vegetarian
Yield Makes 4
Number Of Ingredients 29
Steps:
- Hari chutney:
- Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
- Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling and assembly:
- Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
- Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
- Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
- Serve toasties with extra chutney and ketchup alongside.
- Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.
TOMATO SOUP WITH CHEESE AND BACON TOASTIES
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
- In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.
Nutrition Facts : Calories 496 g, Fat 31 g, Fiber 4 g, Protein 19 g
CHEDDAR CHEESE TOASTIES
WE were dairy farmers for years, so we all enjoyed a hearty breakfast after morning milking. Having a bit of cheese satisfies the appetite and helps hold you over until the next meal. Since I always had a lot of cheddar cheese on hand, I used it in many of my recipes. -Helen Davis, Waterbury, Vermont
Provided by Taste of Home
Categories Appetizers Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast. , Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.
Nutrition Facts : Calories 265 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 446mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
CORNY CHEESE TOASTIES
This is a great quick lunch. This toasted sandwich has corned beef, cheese, and mayonnaise on it, and it's a big hit with the kids.
Provided by LENA219
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat skillet over medium heat. Butter each slice of bread on 1 side only. Spread mayonnaise on the un-buttered sides. Place 1 slice of bread, buttered side down, in the skillet. Layer corned beef and cheese slices on bread. Cover with remaining slice of bread, buttered side up. Cook for 5 minutes on each side, or until toast is golden brown, and cheese is melted.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 28.1 g, Cholesterol 70.3 mg, Fat 26.6 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 14.2 g, Sodium 1126.3 mg, Sugar 3.5 g
MANGO CHUTNEY CAMPFIRE CHEESE TOASTIES
Gather round a campfire and make these moreish mango chutney and cheese toasties for a simple family supper. Serve with more chutney for dunking
Provided by Good Food team
Categories Lunch, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
- If you're cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.
Nutrition Facts : Calories 361 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
BROCCOLI SOUP WITH CHEESE TOASTIES
Use up any leftover cheese - blue, cheddar, red leicester... - in these melty baked sandwiches with soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
- Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Nutrition Facts : Calories 464 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.28 milligram of sodium
FARMHOUSE CHEDDAR CHEESE AND CRANBERRY CROQUE MONSIEUR TOASTIES
This recipe is simplicity itself but truly festive and delicious, real Farmhouse Cheddar cheese melted with cranberry jelly between rustic thick sliced bread. Great with a glass of spiced mulled wine at Christmas, or with a chillled Rose or Chardonnay in the summer. Recipe from West Country Farmhouse Cheesemakers. Here is what they say about their special cheeses: "Welcome to the West Country Farmhouse Cheesemakers website, the home of authentic handmade Farmhouse Cheddar. Here you'll discover everything you need to know about the world's finest cheeses to enjoy over the festive period. We're a small group of farmers based in the South West of England and we share a passion for the traditional art of cheesemaking. Every one of our Cheddars is made in the West Country, by West Country families using West Country milk. That's why we can call them West Country cheeses. Every one of our authentic cheeses is made on the farm. That's what makes them authentic Farmhouse cheeses. Every one of them is made by hand. That's why we can call them handmade. It's the care and expertise of our cheesemakers and the different geographical locations of our farms that gives each of our cheeses a character of its own. Our Farmhouse cheeses have a lingering, full-bodied and complex flavour with a start, a middle and an end, and their texture is substantial yet temptingly crumbly." www.farmhousecheesemakers.co.uk
Provided by French Tart
Categories Lunch/Snacks
Time 8m
Yield 4 Toasties, 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread bread with half the butter in the normal way.
- Top 4 slices with the grated cheese and spoon on cranberry jelly. Top with the remaining bread (butter side down) to make 4 sandwiches.
- Gently fry the bread in the remaining butter until crisp and golden on both sides.
- Cut into triangles and serve whilst warm with fresh seasonal salad leaves.
KIMCHI DOUBLE-CHEESE TOASTIES
Add a spicy, sour tang to a cheese toastie with kimchi. The Korean fermented cabbage is a favourite ingredient of ours - it's especially good in this toastie
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
- Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.Twist itBLUE CHEESESwap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.LEFTOVER KIMCHIUse any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip - just blitz in a food processor with some soured cream and soft cheese until smooth.
Nutrition Facts : Calories 788 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 4.4 milligram of sodium
CHEDDAR CHEESE TOASTIES
Make and share this Cheddar Cheese Toasties recipe from Food.com.
Provided by bmcnichol
Categories Cheese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast.
- Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.
Nutrition Facts : Calories 318.5, Fat 23.1, SaturatedFat 10, Cholesterol 47.3, Sodium 589.6, Carbohydrate 15.7, Fiber 0.7, Sugar 1.9, Protein 11.9
CHEESE TOASTIES
Gosh, these are yummy! They make a great appetizer, but try them with lasagna or pasta too. I loved the mix of seasonings and the green onion. A super simple appetizer if you have last-minute company or just don't want to spend a ton of time in the kitchen.
Provided by Sue Lally
Categories Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Stir together butter, cheese, mayo, onion powder, garlic powder, & green onions in a medium bowl. Mixture can be refrigerated for up to 3 days, or used right away.
- 2. When ready to make, slice baguettes and spread with cheese mixture.
- 3. Bake at 400 degrees for approximately 10 minutes.
- 4. *Note: You can use different types of cheese, such as colby/jack, etc.
CAULIFLOWER AND BACON SOUP WITH MUSTARD CHEESE TOASTIES
A simple cauliflower soup with crispy bacon and accompanied with mustard cheese toasties. Economical and tasty! The recipe appeared in the 'GOOD FOOD' magazine in April 2000. I included this recipe into my England/Scotland/Ireland cookbook (for the Zaar World Tour) because it comes from an English source and makes use of English ingredients or ingredients that are easily available in England.
Provided by tigerduck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- START THE SOUP:.
- Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
- FINISH THE SOUP:.
- Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Purée the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
- TOASTIES:.
- Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
- SERVE:.
- Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
Nutrition Facts : Calories 886.2, Fat 42.2, SaturatedFat 15, Cholesterol 68.6, Sodium 1360.4, Carbohydrate 96.5, Fiber 8.5, Sugar 4.6, Protein 30.4
SMOKED HAM AND CHEESE TOASTIES
I found this recipe in a weekend magazine. It makes for such a great brunch or lunch. Simple, quick and tasty.
Provided by Tisme
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a small frying pan over low heat. Add the flour and cook for 1-2 minutes or until sandy like in texture. Gradually whisk in the milk, add the 1/4 cup of cheese and cook, stirring, for 3-4 minutes or until thickened and set aside.
- Spread half the bread slices with the mustard and top with the extra cheese and then ham.
- Spread the remaining slices with the pre made cheese mixture and sandwich both sides together. Spread the sandwiches with butter on both sides.
- Heat a large non-stick frying pan over high heat and using extra butter, cook sandwiches (pending on pan size in batches ) for approx 2-3 minutes each side or until golden and the cheese is melted.
- Serve whilst hot.
Nutrition Facts : Calories 464.9, Fat 28.2, SaturatedFat 15.4, Cholesterol 94.7, Sodium 1360.9, Carbohydrate 31.1, Fiber 1.2, Sugar 2.4, Protein 21.9
GARLIC TOASTIES W/ CHEESE :)
I put this together one day when I had a craving for garlic and salt, and all I had to put that on was hamburger buns. I also had the seasoning mixed prepared, but it takes 5 minutes to whip up anyway (Throw all it's ingredients in the blender). An easy to make, tasty snack!
Provided by Gypsy Aphrodite
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toast burger buns in a toaster-oven until desired crispiness.
- Take out of toaster-oven. Swear a desired amount seasoning mix over the white of the bread, then place mozzarella slices on top.
- Places toasties back in the toaster oven on a low setting for about 10 minutes or until the cheese in melted.
- Allow to cool, then dig in!
Nutrition Facts : Calories 128.6, Fat 1.9, SaturatedFat 0.5, Sodium 226.3, Carbohydrate 23.2, Fiber 1.1, Sugar 2.9, Protein 4.4
BOMBAY MASALA CHILE CHEESE TOASTIES
Melty, cheesy, crunchy, spicy: These sandwiches, a street food favorite in India, check all the boxes.
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- PreparationHari chutney: Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.) Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill. Filling and assembly: Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve. Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread. Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes. Serve toasties with extra chutney and ketchup alongside. Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.
CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES
Serve a big bowl of our curried swede soup with cheese and mango chutney toasties for the ultimate comfort food dish. It's a great meal for the winter months
Provided by Esther Clark
Categories Lunch, Supper
Time 2h10m
Number Of Ingredients 21
Steps:
- Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
- For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.
Nutrition Facts : Calories 567 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 3.7 milligram of sodium
POSH CHEESE AND HAM TOASTIES
They may be simple, but you can make them look beautiful as well as quick,easy and delicous!
Provided by buzzybee9
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Firstly, butter all slices of bread and place the slices of cheese on 4 of the slices. Do the same with the ham.
- Secondly, put the bread carefully together- just like a sandwhich.
- Put sandwhiches under/in grill and toast. Check back, if they are brown or slightly toasted: turn them around!
- Whilst your sandwhich is on the grill, prepare the salad. Cut up slices of tomato and put on top of eachother, then spread the (watered) rocket on top and add salad dressing (if you would like)!
- Cut sandwhiches (once ready) in half, next to the small salad! Your meal is complete. :D
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