The ultimate grilled cheese sandwich that is full of gooey cheese, spicy peppers and salty olives sandwiches between two slices of crispy, golden toasted sourdough. Jump to Recipe!
I have been seriously craving these spicy grilled cheese toasted sandwiches (or toasties as we call them down under). Anything grilled and full of melted cheese is my jam right now. Well, most of the time, one night recently I became obsessed, yes obsessed, with curly fries. Why? I have no idea what it was about this kid’s junk food that had me craving it. My darling husband didn’t even try and talk me down from the ledge, didn’t even try and reason with me that normal fries are just the same just not curly (which at the time wouldn’t have believed anything other than the fact they were completely separate entities). Instead he calmly went online and did a search for curly fries on Uber Eats (thank goodness we live the age of Uber Eats he bet he was thinking) and like an angel descending from heaven 30 min later the delivery driver arrived at the door with curly fries (and pizza and buffalo chicken bites because it’s always good to have a well rounded diet with variety).
Why the cravings? I’m sure you’ve guessed by now or are speculating. Well, in September we will have another little baby boy joining our family. Yes, come September my life will turn upside down and into chaos with three little boys in tow. Despite only being in my 30s I predict that in a year’s time, with three boys, I will quite easily look like I’m of retirement age. If anyone reading this has three boys, please let me know your secrets! I am beyond excited but I think it’s normal that I’m also a little (actually a s*#t tonne) scared!
I think the past four months have made me somewhat of an expert in grilled cheese sandwiches. I have almost been having one daily and if I don’t get my daily fix I may or may not turn into a ‘hangry’ pregnant lady. Here’s what I’ve deemed to be essential elements of the ultimate grilled cheese sandwich:
- Good quality bread. My favourite is the sourdough loaf from a local bakery called Wild Wheat here in Auckland. I like to stock up on a few in my freezer so I’ve always got some yummy bread on hand for grilled cheese sandwiches. It’s also awesome toasted and topped with creamy scrambled egg.
- Cut your bread on the thick side. We don’t want any thin sandwich slices, good thick rustic slices are the best. They get a little squashed in the sandwich press so the toastie can handle a couple of thick slices.
- Mayo. If you’re making my mixture then the mayo is all mixed with the cheese but if you’re just making a plain cheese toastie then you’re also going to need mayo. Generously spread it on the inside of both slices of bread, or if you want to go really luxury spread it on the inside AND outside of the bread to make one deliciously golden and crunchy grilled cheese sandwich. A little Dijon mustard is also pretty good in there.
- The right cheese. I think it is essential to have a mix of cheeses. You have to include a good melting cheese and one tasty cheese. Mixes I love are:
- Havarti and smoked cheese
- Mozzarella and aged cheddar
- Provolone and smoked cheese
- Mozzarella and blue cheese
- Added extras. I’m not a purist when it comes to grilled cheese toasties. I like to pimp them. Some of my favourites to add (one or more):
- Sliced vine tomatoes
- Baby spinach leaves
- Roasted chicken
- Ham
- Olives
- Salami
- Sliced chorizo
- Roasted red peppers
I’ve called this the Ultimate Spicy Grilled Cheese Sandwich because it is so luxurious and is good every time. I tried this flavour combo for the first time once when I was in the States. They serve the filling as a dip and call it Pimento Cheese. Now I have no idea where to find pimentos in New Zealand so I’ve substituted the pimentos with some spicy peppers and tried to recreate some of the flavours of the dip. I love olives so I’ve added a few of those for a salty tang (and they are the only things I could find with pimentos in them here in New Zealand) and I’ve toasted it all in two big slices of my favourite sourdough. The recipe is generous so if you’re feeling in a less cheesy mood then, by all means, fill your sandwiches with a little less of the filling – it is quite rich…but oh so good!
Toodle-pip,
xoxo Kate
Ultimate Spicy Grilled Cheese Toastie Sandwich
Ingredients
- 125 g /4.4oz aged tasty cheddar cheese, grated
- 125 g /4.4oz mozzarella cheese, grated
- 1/4 cup whole-egg mayonnaise
- 1/3 cup marinated piquanté peppers, finely chopped
- 1/4 cup pimento stuffed green olives, chopped
- 1 Tbsp finely grated onion
- 3 Tbsp finely chopped flat leaf parsley
- 8 thick slices sourdough bread
- butter or mayonnaise for spreading on bread (optional)
Instructions
-
In a medium bowl mix together cheese, mayonnaise, peppers, green olives, onion and parsley. Season with sea salt and freshly cracked black pepper. Set aside.
-
Lay bread on a chopping board. If desired, butter or spread mayonnaise on one side only then flip over. Spread cheese mixture over the non-buttered side of 4 pieces of bread. Top with remaining 4 slices of bread (butter side up).
-
Heat a non stick fry pan or sandwich press. Cook each sandwich for approximately 3 min on each side (or 6 min total if using a sandwich press) or until the toast is golden and cheese is melting.
-
Serve immediately.
Recipe Notes
Cheese mixture will keep for up to 1 week covered in the refrigerator.
If you make this, I would love to see! Tag your photo with #mylittlelarder on Instagram or Facebook or leave a comment and some stars below!
If you’re looking for some other delicious SNACKS from My Little Larder then you may like:
- Spinach and Feta Dip with Homemade Lavosh Crackers
- Sesame Chicken Bites with Sriracha Mayo
- Basic Bliss Balls
- Sticky Soy Glazed Chicken Wings
- Spicy Kidney Bean Dip
5
Never has a cheese toastie looked so good! Great photos! Thanks for the tip about Wild Wheat I will be sure to look out for it when I am over this summer – always good to have a few landmarks when food shopping in a new city. Finally all the very best wishes for you and No. £!