What is believed to be the first international grilled cheese competition was recently held in Paris, with contestants from around the world tasked with coming up with a fancy version.
Blur bassist-turned-cheesemaker Alex James is delighted, saying: “With little or no expertise and at a cost of pennies, anyone can enjoy cheese on toast.”
Here he gives a step-by-step guide on how to make the perfect cheese toastie . . .
The key is to use a pastry brush to apply melted butter on to the outsides before grilling. I prefer to use medium sliced white. This keeps the overall thing light and crispy.
Spread an even layer of grated cheese on one of the slices, then cover with the other. Cheddar, Lancashire, Caerphilly, Leicester and many British regional classics melt brilliantly – and grilling them boosts flavour.
Lay your toastie on foil or greaseproof paper then grill on a medium heat until the buttery bread is toasted and golden and the cheese inside has melted.
Worcestershire Sauce: A nuclear combination of complex salts and crisp acidity.
Fried Egg: This will provide colour and texture. Feel free to add bacon, too.
Onion: Spring chives give a punch of piquancy.