Remember I spoke briefly about my university bakery in a blog post not too long ago? I feel I should elaborate a bit. So, my university is known as the College of Food, and that means it houses a lot of creative students interested in the hospitality industry, and there are courses that have a particular focus, like Bakery and Confectionary - courses like those are responsible for stocking the uni bakery on an almost daily basis. And before you ask about whether this is slave labour - haha - it's a way for the students to practice certain skills, a way for them to understand more about the commercial side of what they're studying and a way for us (uni students and the general public) to get some really good baked goods for extra cheap. So I utilise this resource on an almost weekly basis. And it led me to make this awesome grilled cheese with one of my purchases.
INGREDIENTS
Two Thick Slices of Mushroom and Rosemary Sourdough
50g Cathedral City Mature Cheddar Cheese
25g Italian Parmesan Cheese
10-20g of Butter
METHOD
On a chopping board, butter both sides of your bread and place into a pan on a medium heat. Turning occasionally for five minutes. Meanwhile, on your chopping board, grate all the cheese and set aside. When one side of the toast is starting to go golden, sprinkle all the cheese onto one of the slices, season with pepper, or even a bit of smoked paprika, and place the other slice on top, and push down firmly, securing all that cheesy goodness. Keep flipping the sandwich over a low heat unitl all the cheese is melted, and the outside has gone a lovely golden brown colour and the whole sandwich is warm. Cut in half, and serve.
I enjoyed this while watching a bit of Netflix at my desk, and editing a few pictures to come in future blog posts. The perfect Sunday editing sesh accompliment.
Christina x
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