Ultimate Haltwhistle Grilled Cheese
Serves 4, ready in 25 minutes.
- 4 tbsp garlic aioli recipe follows
- 8 slices True Grain red fife sourdough
- 200 g fresh curds
- 150 g Tadwick rind removed, thinly sliced
- 125 g chèvre
- Put a large, well-seasoned cast iron skillet on medium-low heat. If you have a cast iron press heat that up too. Spread roughly ½ tbsp of aioli on each slice of bread and arrange on a cutting board, aioli side down. Spread each slice with chèvre. Divide the Tadwick and layer on 4 slices of bread, topped with a few cheese curds. Snack on the rest of the cheese curds while cooking.
- Take the slices of bread with chèvre and aioli and flip them aioli-side up onto the slices with extra cheese. Add two sandwiches to the pan at a time, weighing them down with your heated weight (if you have one). Cook on medium-low heat until the bottom is golden brown and the Tadwick begins to melt. Flip and cook the other side until the bottom is just as crispy and the Tadwick is fully melted. Repeat with the remaining two sandwiches.
- Serve with your favourite ketchup for dipping – we highly recommend a homemade smoked tomato ketchup (ask Karen for her recipe)!
Adapted from simplywhisked.com. Makes 1.5 cups and ready in 5 minutes.
- 1 cup avocado oil
- 1 egg
- 1 egg yolk
- 1 tbsp dijon mustard
- 2 tsp lemon juice
- 1/2 tsp kosher salt
- 1 garlic clove
- Put all ingredients in a cup. Using and immersion blender and working from the bottom up, blend until ingredients are combined and thick. The extra aioli will keep in the fridge, in a sealed jar, for several weeks.