Crispy Grilled Cheese

Method

1. 1

   Mix the filling

   At room temperature, mix the cheddar, spring onions, pepper and salt for 1 minute, until evenly combined; the filling should be lightly seasoned, not salty.

2. 2

   Prepare the bread

   At room temperature, spread a thin, even layer of mayonnaise over one side of each bread slice, then spread the butter over it gently without tearing the bread.

3. 3

   Assemble the sandwiches

   Spread ½ tsp mustard on the uncoated side of each of two slices, divide the filling between them, then top with the remaining slices, coated sides facing out.

4. 4

   Cook the first side

   Heat a heavy frying pan over medium-low heat for 2 minutes, add the sandwiches and cover; cook for 4 minutes, until the undersides are golden and the cheese begins to soften.

5. 5

   Cook the second side

   Flip the sandwiches, cover and cook over medium-low heat for 3 to 4 minutes, until both sides are crisp and golden and the cheese at the centre is soft and gooey; lower the heat if the bread browns too quickly.

6. 6

   Rest and serve

   Transfer the sandwiches to a board and rest for 1 minute, until the molten cheese settles slightly, then cut each in half and serve hot.

Tips

• Use bread slices about 1.5 cm thick so the filling melts within the cooking time.
• Keep the pan at medium-low heat and covered while cooking; lower the heat if the crust colours too quickly.
• Cheddar saltiness varies, so use the listed salt sparingly and adjust the seasoning of the filling only if needed.

Swaps

• Use another mature cheese that melts well in place of cheddar.
• Replace the spring onions with finely sliced chives.

Storing

Best eaten hot. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a covered pan over low heat for 3 to 4 minutes per side, until the centre is hot and the cheese is soft again.