11 Jul 2017 |
Cheese toasties are having something of a moment right now, but taking the humble toasted sandwich to the next level is Australian chef Darren Purchese who is, frankly, obsessed.
My Cheese on toast with Chorizo, Tomato, Chilli and Coriander
Hi, my name’s Darren and I’m a cheese-on-toast-aholic. I eat it around once a week. I’ve lost control. I need help getting my life back.
8 slices soy and linseed sourdough loaf
1 dried chorizo sausage, peeled and sliced 5 mm (1/4 in) thick
1 dried chorizo sausage, peeled and sliced 5 mm (¼ in) thick
120 g (4½ oz) gruyère, grated
4 ripe truss tomatoes, halved and flesh and seeds scooped out
4 spring onions (scallions), white part only, thinly sliced
80 g (2 ¾ oz) mozzarella, torn into chunks
140 g (5 oz) Montgomery cheddar, grated
60 ml (2 fl oz/¼ cup) worcestershire sauce
a few drops of sriracha sauce or other similiar hot chilli sauce
120 g (4½ oz) Meredith marinated goat’s cheese, crumbled
freshly ground black pepper
½ bunch fresh coriander, leaves picked
I developed the double-layer grilling technique over a long period of many Sunday nights of research. I give you…my life’s work. *Takes a bow*
For the full recipe go to Cooked.com
Chefs Eat Toasties Too: A pro's guide to reinventing your sandwich game by Darren Purchese is available to buy in all good shops that sell books and on Amazon.
Photography by Brendan Homan