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- Cheeseboard toastie
- 350g leftover cheese from the cheeseboard, grated
- 8 slices sourdough bread
- 6 tbsp leftover cranberry sauce
- 4 tbsp mayonnaise
- 2 tbsp butter
Put all the cheese into a large bowl and season well.
Lay out four slices of bread and cover each with a layer of the cheese, using half your cheese mix in total.
Spoon on the cranberry sauce, dolloping it onto the cheese. Add a final layer of cheese, top with the remaining four slices of bread to form a sandwich.
Now, this is the important bit: spread the top of each sandwich with ½ tbsp of mayonnaise – this is the ultimate trick to a crispy and golden toastie.
Heat 1 tbsp of butter in the base of a large frying pan over a medium-high heat. Fry a sandwich, mayonnaise side down, for 4 mins, using a spatula to press them down so they become golden and crisp.
While it cooks, spread the top with another ½ tbsp of mayonnaise – it’s easiest to do this with the back of a tablespoon.
Flip and cook the other side for another 4 mins. Remove from the heat and repeat with the other toasties. Slice each in half and serve.
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