140 g gruyère, grated
140 g Montgomery cheddar, grated
4 spring onions, white part only, thinly sliced
60 ml (¼ cup) Worcestershire sauce
freshly ground black pepper
240 g unsalted butter, softened
Mix the two cheeses together in a bowl. Evenly distribute the cheese between four slices of brioche and level it out with your fingers. Add a sliced spring onion to each sandwich and splash Worcestershire sauce over the top. Freshly grind some black pepper on each slice, top with the remaining slices of brioche and push down gently.
Preheat the oven to 180°C.
In a large non-stick frying pan over medium heat, warm 80 g (2 ¾ oz) of the butter until it is just starting to froth. Add two sandwiches to the pan and cook them for a few minutes until they are golden brown, then flip them over and cook the other side for a minute or two. Use a spatula to remove the sandwiches from the pan and transfer them to a baking tray lined with baking paper. Wipe the frying pan with paper towel and add another 80 g (2 ¾ oz) of butter. Heat the pan again and cook the remaining two sandwiches the same way as the first. Transfer these to the tray with the other sandwiches.
Spread the remaining butter on top of the sandwiches, then place them in the oven to bake for six minutes. Remove the toasties from the oven and allow them to sit for a minute before cutting in half and serving.
This is an edited extract from Chefs Eat Toasties Too by Darren Purchase. Published by Hardie Grant Books and available in stores nationally.