Beaufort and Munster cheese toastie
20 min

Beaufort and Munster Cheese Toastie

Who doesn’t love a cheese toastie? Properly decadent!

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Average: 3.9 (10 votes)

Ingredients For

    4 slices
  • 250 g
  • 2 tsbp
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy Mustard
    2 tbsp See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    2 tbsp See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    20 g See the article

Grate the Beaufort and cut the Munster in small chunks. Season with freshly ground black pepper. Add the crème fraîche to make an easily spreadable paste (it also brings additional creaminess!).

Step 1
  • ©Laura Jalbert Jaja Food Studio

    Toast the bread. Spread some butter on the 4 external sides of the bread slices. Cut two pieces of parchment paper (one per toastie) and lay 2 bread slices on each, butter side down. Spread chutney on one side, mustard on the other.

    Step 2
  • ©Laura Jalbert Jaja Food Studio

    Spread half of the mixed cheese paste on one side of each toastie, then close the sandwich.

    Step 3
  • ©Laura Jalbert Jaja Food Studio

    Fold the parchment paper by rolling up the sides, so the cheese won’t escape when melting. Repeat for the other toastie.

    Step 4
  • ©Laura Jalbert Jaja Food Studio

    In a pan, put the two toasties and bring to low to medium heat (3/9 on induction). Cook each side for about 5 minutes or until each side has a very nice golden brown colour and the cheese is melted properly.

    Step 5
  • ©Laura Jalbert Jaja Food Studio

    Unfold and eat straight away!

    Step 6
  • ©Laura Jalbert Jaja Food Studio

    Pair with

    Beaufort and Munster work wonders, but you could make your toastie with any French cheese: blue cheese such as Bleu d’Auvergne or Fourme d’Ambert are a great addition.

    Cognac AOC
    Cognac AOC
    See Recipe