Corny Cheese Toasties Recipes

Steps:

• Toast bread until lightly brown on both sides.
• Mix the egg, corn, cheese and spring onion in a bowl with a fork. Spread the mixture over the toast right to the edges (to stop edges burning).
• Grill, not too close to the heat, until golden brown and bubbly.

Steps:

• In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
• Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
• The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

Steps:

• Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack.
• Place a large nonstick skillet over medium heat.
• Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
• Add 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 minutes per side, or until golden brown. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil.
• In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about 4 minutes.
• Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about 1 to 2 minutes.
• Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup.

Steps:

• Hari chutney:
• Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
• Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling and assembly:
• Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
• Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
• Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
• Serve toasties with extra chutney and ketchup alongside.
• Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

Steps:

• Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. , Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.