Anthony suggests using bread that is slightly dry to deliver the ultimate crunch. Omit the wine for those under 18!
- Breakfast |
- Lunch |
- Dinner |
- Snack
Maker & Monger's Fondue Cheese Toastie
- 10 MINS
|
- 5 MINS
|
- MAKES 4
This golden masterpiece created by beloved cheese shop Maker & Monger has been dubbed "the toastie worth travelling for". Cheesemonger Anthony Femia has distilled the entire fondue experience between two slices of sourdough, even down to brushing the finished toastie with wine.
This golden masterpiece created by beloved cheese shop Maker & Monger has been dubbed "the toastie worth travelling for". Cheesemonger Anthony Femia has distilled the entire fondue experience between two slices of sourdough, even down to brushing the finished toastie with wine.
Ingredients
- - 8 slices of sourdough loaf bread
- - Gippsland Jersey Butter, room temperature
- - 200G MARCEL PETITE COMTÉ
- - 200G SWISS GRUYERE
- - 2 SHALLOTS, FINELY DICED
- - 100ML WHITE WINE
- - 1 CLOVE GARLIC
- - MURRAY RIVER PINK SALT TO SEASON
Steps
- Grate both cheeses with a box grater and mix them in a bowl with the shallots and garlic
- Butter one side of each slice of bread and place four slices on your bench, buttered side down.
- Distribute the cheese mixture over the four slices, then place the remaining four slices on top, buttered side up.
- Heat your sandwich press and use baking paper on both sides to ensure it won't burn. Cook for 5 minutes or until the cheese has melted through and the bread has turned golden brown. Once finished, remove and brush the tops lightly with wine. Finish with a sprinkling of sea salt.
