Paul Flynn’s favourite cheese toastie

Serves: 2
Course: Side Dish
Cooking Time: 0 hr 20 mins
  • 8 slices of tinned peach, roughly chopped
  • A few drops of Tabasco smoked chipotle sauce 
  • 250g mature cheddar cheese, grated
  • A generous spreading of soft butter
  • 4 slices of good bread
  • 2 hefty smears of English mustard

1 Mix the peaches and the chipotle sauce into the cheese.

2 Butter the bread generously, then place two slices in a non-stick pan, buttered side down, over a low heat.

3 Smear the mustard on the bread.

4 Divide the cheese mixture on top of the two slices of bread.

5 Place the other slices of bread on top, buttered side up and press together.

6 Cook for three minutes or so until golden and crunchy, then turn it over carefully and cook on the other side for two more minutes.

7 Serve immediately, and if you wanted to make it even more special, you could pimp it up with crushed avocado for a fancy brunch.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford