Sriracha cheese toastie.
Like, I mean. Cheese, on cheese, on mayo, on cheese. I like to use a mix of cheeses here, the mature cheddar slices give you flavour, American cheese gives you the cheese ooziness we all know, love, and always want in our toasties, and in our lives.
Despite the mad mix of American, Irish and thai mix with the cheddar, American cheese and sriracha, this works, oh it works. dunked in some crushed black pepper or with some more sirarcha mayo, life couldn’t get much better on this, most incredible, toastie Tuesday. Thank god for toastie Tuesdays.
Batch bread is great here, I cut small, thick slices. I love that the crust is so yummy + charred, that the bread is so flavoursome and goes nice and roasty toasty on the pan. Make sure your pan isn’t too hot also I should add, you can pop on a lid once you flip it the first time too, to ensure optimal cheese ooziness.
Makes: 2
Ingredients
2.5 tbsp mayonnaise
4 slices batch bread
2 tbsp sriracha
2 spices mature cheddar
4 slices American cheese
1 tbsp butter
crushed black peppercorns, to dunk + dip
Spread a tablespoon of mayo between the four slices of bread. Mix the remaining 1.5 tablespoons with the sriracha in a small bowl. flip the slices and spread the sriracha mayo mix between all four slices. Top two slices, each with 1 slice mature cheddar and 2 slices of American cheese, pop the other slice on top, sriracha mayo facing in.
Heat a large pan over a medium heat. pop the butter into this, once bubbly, add the sandos to this. Cook for 3 minutes either side until golden, crisp + the choose is melty melty. I like dipping mine in some crushed black pepper but you do you.
