Cheese and Carrot The Tasty Toastie with a Difference
There is nothing new under the sun, as they say. The other year summer I thought I had invented an absolutely brand new toastie combination: cheese and carrot. Lo and behold, shortly afterwards, whilst queueing for a cup of coffee in a posh supermarket, I noticed cheese and carrot sandwiches on the menu.
Still, at least they weren’t toasted!
Anyway, new or not, this unlikely combination really does make the most tasty toasted sandwich filling or variation of toasted cheese. Fewer calories, extra nutrition,something different, what more can I say?
Quantities to suit
For toasted cheese, mix together grated carrot and grated Cheddar cheese at a ratio of roughly one part carrot to three or four of cheese.
Toast granary bread on both sides and butter on one. Spread the cheese and carrot mixture evenly over the buttered side and grill until bubbling and the odd strand of carrot is just starting to catch.
For toasted sandwiches, make sandwiches and toast in a sandwich toaster in the usual way (buttering the outsides rather the insides in most cases) or toast in the oven, see below.
Oven Toasted Sandwiches
Make sandwiches with the cheese and carrot as before, buttering the insides as usual. Enfold them snugly in foil: if you are making more than one, wrap them individually.
Preheat oven to 180C (fan oven) gas mark 6 or equivalent. Arrange the sandwiches on a baking tray – or directly on an oven shelf.
Bake for 20 minutes until piping hot throughout and the cheese is melted. Open the foil for the last 5-10 minutes: you can turn them over halfway if you like.