Ingredients
- 2 slices wholemeal bread
- 2 slices pre-sliced Edam cheese
- 1–2 tbsp butter, softened to room temperature
Equipment
- Induction-compatible frying pan
- Lid or a sheet of tin foil (large enough to cover the pan)
- Spatula
Method
- De-Chill the Cheese: Take the 2 slices of Edam cheese out of the fridge 5 to 10 minutes before cooking to take the chill off.
- Assemble the Sandwich: Lay out the wholemeal bread. Stagger or slightly tear the 2 Edam slices so they cover the bread evenly without a massive stack in the exact center. Close the sandwich.
- Butter the Outside: Generously spread the softened butter on the outside top and bottom of the sandwich, ensuring you coat it right to the very edges of the crust.
- Preheat the Pan: Place your frying pan on the induction hob. Turn the heat setting straight to 3 and let it warm up for 1 minute.
- Cook and Melt (Side 1): Place the toastie into the pan. Immediately cover the pan with a lid or foil. Leave it to cook undisturbed on setting 3 for 3 minutes. (The lid traps the heat to melt the Edam, while setting 3 keeps the butter from burning).
- Flip and Crisp (Side 2): Remove the lid and flip the toastie over using your spatula. Leave the lid off this time and cook on setting 3 for 2 minutes until the bottom is a deep golden brown and crisp.
- Rest and Serve: Take the toastie out of the pan and let it rest on a chopping board for 60 seconds. This lets the melted Edam set just enough so it stays inside the bread when you cut it in half.
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