Today’s lunch was a warm, gooey masterpiece, featuring Bryngaer Goat's Gafr Las, the Cheese of the Month from the Real Cheese Project. This creamy blue cheese was the star of the show, sandwiched between slices of tangy sourdough bread and paired with my wife’s homemade apple butter—a match made in toastie heaven.
Here’s how to recreate it:
Ingredients
- 2 slices of sourdough bread
- 50g Bryngaer Goat's Gafr Las blue cheese
- 1 tbsp apple butter (store-bought or homemade)
- Butter for spreading
Instructions
- Prepare the bread: Spread a thin layer of butter on one side of each sourdough slice.
- Assemble the toastie: On the unbuttered side of one slice, spread apple butter, then crumble Gafr Las generously on top. Cover with the second slice, buttered side up.
- Cook to perfection: Heat a non-stick pan over medium heat. Cook the sandwich for 3–4 minutes on each side until the bread is golden and crispy, and the cheese melts into gooey goodness.
- Serve and enjoy: Slice diagonally and serve immediately. It’s the perfect balance of salty, tangy blue cheese and sweet, spiced apple butter.
This toastie takes lunch to a whole new level—comforting, indulgent, and bursting with flavour. Give it a try and let me know how yours turns out! 🍏🧀🥪