Photography: Alana Landsberry | Styling: Sophie Wilson
Take your sandwich from bland to brilliant with The Cordony Kitchen’s truffle Manchego cheese sourdough toastie recipe with prosciutto, sundried tomato and hot honey. The nutty, sweet, and slightly tangy flavour of the Manchego pairs delightfully with the salty prosciutto and, when paired with the spicy-sweet honey, you have a winner on your hands. Amanda Cordony’s go-to cheese toastie recipe is all you need for a delicious breakfast idea – but beware, you won’t be able to stop at just one!
Ingredients
Method
In a small saucepan, gently warm honey, chilli and vinegar over low heat for 1–2 minutes, stirring to combine. Set aside.
Place 4 slices of bread on a clean surface and spread with half of the chilli honey. Top each with 4 slices of prosciutto and even amounts of sundried tomatoes. Evenly sprinkle over half of the Manchego and top with remaining bread slices.
Heat half the oil and half of the butter in a large frypan over medium heat. In batches, place sandwiches in frypan, pressing gently with a spatula and cook for 3–4minutes until base is golden. Then sprinkle some of the remaining Manchego on top, carefully flip and cook for 3 minutes until crisp. Add remaining oil and butter as needed.
Drizzle remaining chilli honey on one side of each toastie and cook for a further 1–2 minutes until caramelised and crisp.
Cut in half and serve warm.
.jpg?fit=128%2C107){kind=avatar}
