Description
Make these cheese toasties for someone you want to impress. It’ll do the job! They really are great with a Guinness and some chips (or crisps as they say in Ireland) but beware, they are rich. Pairing with a side salad would be another nice side option.
Ingredients
- 4 thick slices of batch loaf bread (from a local baker or homemade)
- Thick layer of Kerrygold butter (don’t be shy with the butter)
- 4 slices (4 oz.) of honey-glazed baked ham (home cooked, not processed:)
- 4 slices (4 oz.) Galway Sinan, a Tomme-style* cow’s milk cheese made in Galway. (I used a combination of Hervé Mons and Kerrygold 15-month Kilaree Cheddar, both available at WholeFoods, but a good cheddar and some Gruyere would be perfect)**
- 4 thin slices of red onion
- A slathering of Ballymaloe Relish** (not easy to find in the states) or Homemade Red Onion Chutney
Instructions
These are Anne’s instructions verbatim:)
- Lash on butter on both sides of the bread, load up your fillings, and lay on toast maker for 5 minutes or until well toasted.
- Serve with a tasty pint of Guinness and a side portion of Tayto Crisps (Irish potato chips).
- Enjoy! and Slainte.
Shelagh’s Notes:
Heat a large skillet over medium heat. Put the sandwich in the pan and cook for about 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a wooden spoon. Cook another 2 minutes or until crisp and golden.
Take care not to have the heat too high. You don’t want to burn the toast before the cheese is melted. Feel free to cover the a pan to help melt the cheese
Notes
*Tomme-style refers to a small round of cheese. The particular tomme Anne speaks of is made by her husband Larry. I’ve had it, and it’s spectacular!
**I find the cheese melts better if it’s shredded, but you do you.