Makes Two Toasties
- 200g Godminster Black Truffle Vintage Organic Cheddar (grated)
- Buttermilk sourdough tin loaf, thick sliced
- A drizzle of truffle oil
- 2 trimmed leeks
- 4 large tbsp of salted butter
- 5 tbsp plain flour
- 350ml of milk
- 1 tbsp garlic puree
- 2 crushed whole cloves of garlic
- 1 tbsp Dijon mustard
- 1 tbsp chopped thyme
- 1 quality vegetable stock cube
For the truffled leeks -
- To prepare the leeks, halve them lengthways and chop into inch long pieces
- In a hot frying pan add a good glug of olive oil and lay the leeks flat down in the pan, season with salt and pepper and cook until a golden brown achieved.
- Then add 1 tbsp of butter, 2 crushed garlic cloves, and a crumbled vegetable stock cube.
- Add a drizzle of truffle oil (be careful as its a pretty strong flavor) and 100ml of water.
- On a slow simmer allow the leeks to cook until soft and most of the liquid has reduced
- Then set to one side ready to make your toasty
Godminster Black Truffle Cheddar sauce –
- In a small saucepan heat the milk until steaming hot on low heat.
- Then in a separate pan melt the butter (2 tbsp) with the thyme and garlic, cook until bubbling and add the flour
- Cook, stirring, for 2 minutes, then gradually stir in the milk.
- Bring to the boil and simmer, still stirring, until thickened.
- Leave to slightly cool for a minute and add the cheese and stir until it melts and the sauce is smooth.
- Finish the sauce with salt, pepper and Dijon mustard to taste.
To build your toastie
- Take your sliced bread and with the remaining butter, both sides then cut a piece of greaseproof paper the same size as your sandwich and place one slice of bread onto it. (this will help your sandwich not to stick, and also means you don't get buttery hands whilst making it!)
- Then add a good scoop of your pan braised leeks to the bottom slice of your sandwich, and a good smothering of your truffled cheese sauce!
- Place the top slice of bread on your sandwich and place (paper side down) into a medium-hot frying pan.
- Then cook till golden brown on both sides, being careful to ensure the cheese filling is piping hot.