Grilled Cheese Sandwiches with Pickled Red Onions and Gherkins
White Loaf
500g strong bread flour
300ml tepid whole milk
1 egg
1 teaspoon salt
10g dried yeast
1 egg yolk
Method
Mix the yeast with the milk in bowl and leave for 10 minutes.
Place the flour in a bowl and mix in the salt.
Make a well in the middle and add the milk and yeast mixture.
Add the egg and whisk with a fork.
Bring together to a dough.
Place on a lightly floured surface and knead for 10 minutes (do this in a food mixer with a dough hook if you have one).
Place in a lightly oiled bowl and cover with a damp tea towel.
Leave for an hour then knock back by punching it.
Butter a 2lb loaf tin. Shape the dough into a ball and then press into the tin.
Brush with some of the egg yolk and leave for 20 minutes.
Brush with remaining egg yolk and place in a 210oc preheated oven for about 30 minutes or until the bottom sounds hollow when tapped.
Cool on a wire rack.
Cheese Filling (for 4 sandwiches)
200g grated mature cheddar
100g brie – chopped
100g smoked cheddar, grated
2 tablespoons crème fraiche
Method
Mix the cheeses with the crème fraiche.
Soft butter for spreading.
8 slices bread.
Butter the bread on both sides.
Top 4 slices with a quarter of the filling and spread over the top.
Top each with a slice of bread.
Heat a large frying pan over medium hot heat.
Add the sandwiches and cook until golden on one side.
Flip over and then place another pan on top to press the sandwiches.
Cook until golden on both sides and cheese is melted.
Pickled Red Onions and Gherkins
2 red onions, peeled, halved and finely sliced
6 chopped gherkins
50ml cider or white wine vinegar
50ml water
25g castor sugar
1 teaspoon mustard seeds
½ teaspoon salt
Method
Put a small pan on to heat.
Add the mustard seeds and when they start to pop add the vinegar, water, sugar and salt.
Simmer until sugar has melted.
Cool for 5 minutes then mix into the onions and gherkins.
Leave for an hour before serving with the sandwiches.
