Marmite Grilled Cheese

Marmite Grilled Cheese

Let me make something clear, a grilled cheese is not the same as a cheese toastie. For 33 years I thought they were the same thing, until my boyfriend Jamie made me one on my birthday last week for breakfast. (I know, he’s the best.)
So the main difference is that the grilled cheese is essentially the bigger, fatter, American cousin of our more humble cheese toastie. Traditionally it’s made with shitty white bread but as I can’t bring myself to buy that (mainly because I love shitty white bread and would end up eating the whole loaf) I’m sticking to the less traditional, more rustic wholemeal loaf. Not only is it the healthier choice but it’s all I have in the house and can’t be bothered to go to shops. I think if I had planned this better, I would have chosen sourdough but my wholemeal loaf is just as robust and will give a good textural contrast with the oozy cheese.
The other main difference between the two, is that you butter the outside of the bread and fry it in a frying pan (no grilling involved so not sure why it’s called a grilled cheese but who cares). Buttering the outside of the bread gives the grilled cheese a deliciously crisp, golden coating unlike it’s dryer cousin. I do love a cheese toastie though and regularly make one after a drunk night out. Although I nearly always opt for a cheese and Branston pickle filling like my mum used to make. Good old Branston.
Anyway, unlike the traditional grilled cheese, I’m filling mine with cheese and Marmite but if you’re not a Marmite fan, then simply leave it out, I won’t be offended.

Marmite Grilled Cheese
Serves 1 / Takes 15-20 minutes
You’ll need…
A non stick pan
2 pieces of  bread (standard white is traditional but you can use wholemeal or even sourdough. Just make sure your slices aren’t too fat or your cheese will struggle to melt)
60g medium cheddar cheese, finely grated (don’t use mature cheddar as it tends to separate when it melts, mild or medium is perfect)
1 tsp Marmite
2 tsp boiling water
Spreadable butter
Salad leaves to serve (optional)

1. In a small bowl, add 1 teaspoon of Marmite and 2 teaspoons of boiling water. Mix together to loosen the Marmite until you have a brown watery liquid.

2. Finely grate the cheese (finely grating helps the cheese melt faster) and pop in a bowl. Pour the Marmite liquid over the cheese and stir well. Put to one side.
3. Butter each slice of your chosen bread (you can use any bread you like really, just make sure it’s not too thick or your cheese will struggle to melt).
4. Heat a medium sized saucepan on a medium to high heat for a couple of minutes until hot. Place one of your slices carefully in the pan butter side down. Spoon on your cheesy Marmite mixture and spread to the edges. Top with the other slice of bread, butter side up and squidge down. Turn the heat down to a medium to low heat.

5. Cook for a couple of minutes before flipping and cooking on the other side for a further few minutes or until the cheese has melted.
6. Serve immediately with lightly dressed salad leaves.

Marmite Grilled Cheese

If you’ve had a go at making my Marmite grilled cheese or any of my recipes, I’d love to hear about it @corrieheale

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