Triple Cheese Toastie with Quick Rhubarb Pickle

Ingredients

Serves 2

For the rhubarb pickle:

500g rhubarb, cut into 3-4cm lengths

1 red chilli, deseeded and finely chopped

70g cider vinegar

30g caster sugar

1-2 tbsp coriander seeds, toasted and lightly bashed

 For the cheese toastie:

4 slices bread

3 big handfuls of your favourite cheeses, grated (I like a Cheddar, a Lancashire and a hard sheep’s cheese or blue)

20g butter

2 spring onions, finely sliced

This sprightly, zippy pickle with hints of coriander seed are the perfect fit for this decadent toastie inspired by the service station classic. If you can find a bit of Lancashire to grate into the mix you will be richly rewarded, otherwise use any odds and ends at the back of your cheese drawer for maximum umami.

Recipe

To make the pickle, toss the rhubarb with the vinegar, sugar, chopped chilli, coriander seeds and a pinch of salt. Tip the lot into a pan, bring to boil, then simmer on medium-low heat for about 5 minutes, until the rhubarb begins to soften but still holds its shape.

Toss the three grated cheeses together with the spring onions.  Butter the bread on a wooden chopping board and then flip them over so that the buttered side is face down. Place a generous handful of the cheese mix onto one slice of bread and top with the pickle before topping with another piece of bread, butter side up. Push down firmly and repeat with the other slices.

Heat a frying pan over medium heat.  Fry the sandwiches for 2-3 minutes a side until golden and crispy, pressing down with a fishslice until the cheese is deliciously melting.