Billy and the Epic Escape
By Jamie Oliver
10 mins
Super easy
serves 1
About the recipe
Andy tore the cheese toastie apart – showing off a fondue of oozy cheeses, complete with red splodges of ketchup. He took a big satisfying bite, then held out the other half to Bruno. ‘It’s mostly Cheddar and Red Leicester. Plus I snuck a bit of blue cheese in there, and the trick for the ultimate ooze is a little slice of Swiss cheese. Want some? It has been wrapped in foil, so it’s, you know, safe.’ ‘You like the crushed beef-and-onion crisps I added as a final touch? It gives it a whole new level of flavour,’ Andy said proudly.
Recipe From
Ingredients
soft unsalted butter
2 slices of wholemeal bread or white bloomer
30g melty cheese, such as Cheddar, Red Leicester, Emmental
optional: a little blue cheese
tomato ketchup
optional: a few of your favourite crisps
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Lightly butter the bread on both sides.
- Grate or slice the melty cheese, then sprinkle it across one piece of bread, and crumble over the blue cheese, if using.
- Add some splodges of ketchup and a few crisps, if you like a bit of crunch. Andy goes for beef and onion, but feel free to use your own favourite flavour; then place the other piece of buttered bread on top.
- Now, either place the sandwich in a hot toastie machine for 7 minutes; or put it in a sturdy non-stick frying pan on a medium-low heat, placing something flat with a little weight, like a saucepan, on top of the sandwich, before toasting for 2 minutes on each side, or until golden and crisp.
- Slice and serve, or wrap in tin foil if you want to take it out on the go with you. Delicious with some crunchy veg sticks on the side, like cucumber, carrot or pepper.
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