Toastedhamandcheesesandwichwithherbbutter Recipes

Steps:

• Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
• Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
• Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
• Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
• Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
• Final note - Cooking Style.
• There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
• Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
• Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
• Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
• Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.

Steps:

• In a small bowl combine the softened butter, Dijon mustard, thyme, parsley and just a pinch salt; mix well until smooth and thoroughly combined.
• Arrange 4 slices of bread on a cutting board and top with a slice of cheese.
• Then top with sliced ham, then tomato, then onions and remaining cheese.
• Top with a slice of bread.
• Butter the outside of 4 slices of bread with herbed butter (I like to lightly butter the inside also, but that is up to you).
• Heat a non-stick skillet with a bit of herbed or regular butter (if you buttered the outside of the bread, then you might not want to add in any butter to the skillet).
• Add in the sandwiches, and cook until cheese melts and the bread is golden brown (about 3 minutes on each side).
• Delicious!