Until I live out my dream to open a 24 hour cheese toastie shop called Hot Cheese, I am getting very good at perfecting the art of the toasted sandwich at home. Bread choice is a major factor, plenty of butter for frying is also important, and there’s the eternal question of how many fillings. A crucial error is one ingredient too many; balance is key. One of the best I’ve made in recent times was on a Saturday night when a long lunch turned into a party in my kitchen, and I found myself making toasties with a rye sourdough, homemade ruby red sauerkraut, and tasty cheese, fried in butter. They were an absolute dream. Shortly afterwards, Lewis Road asked me to come up with a recipe using their new chocolate butter. Toasties were already on my mind, and so here we are.
The chocolate butter: it spreads like other chocolatey spreads you may already be familiar with, but has a definite dark chocolate flavour. I think this makes it taste a bit like ganache, but it’s spreadable, and it’s really good.
