'Truckle Pig' Grilled Cheese

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  This is our first development of the classic Grilled Cheese which seems to have stamped its mark and fly the flag for our shop. It differs from the original due to it's use of one solitary Cheese, as opposed to the three in the previous. This however is simply due to the fact that the Cheese is just so delicious and well produced that we thought it deserved to stand on its own.

• Step 2

  First you need a tremendous Cheddar. The 'Truckle' in the title refers to our fondness for the aforementioned 'Tain Truckle Blarliath Cheddar' which is created by the fantastic folk at the Highland Cheese Co. We would obviously recommend getting your hands on this, but if you can't try another brilliant Scottish Cheddar such as the ones from the Isles of Mull or Arran.

• Step 3

  When grating this - if you are anything like us - you want to be pretty generous, so that the really sweet, tangy taste comes through as a main contender in the sandwich. We use the coarsest grating option provided on every cheese grater under the sun (or in Ikea more likely). If you want to get it perfect, between 85g will do the job.

• Step 4

  Next you will need a good, thick cut Ham to take the role of Pig of our 'Truckle Pig'. We use one big slice of this, to adequately cover the Cheese.

• Step 5

  The final part of the parcel is to make up a very simple Mustard Mayo or Muyo if you will. To do this, you want two parts of Mayonnaise to one part American Style Mustard, with a crack of fresh ground Black Pepper. Make just enough to cover one side of of the 1cm thick Sourdough (which you'll also need!). We use fresh Sourdough every morning for ours, but you can get results just as good result, and actually some swear, by using day old bread.

• Step 6

  Once done, all that's needed is to place in a grill - many people have George Forman's which do a pretty good job, but if you don't you can revert to the classic American way of doing things and place it in a frying pan over heat. Remember to butter both sides and flip regularly. When it's looking pretty browned, cut it down the middle to encourage the cheese in the middle to really melt out.

• Step 7

  Then admire your work, serve, and enjoy.

Comments

Leave your comment

Nora W. · Toowoomba, Queensland, AU · 2 projects 2nd May 2015

comments ( since i am always looking to reinvent the wheel LOL)
1. Try dijon or a good european mustard in stead of American mustard. Good american bistros and sandwich places are using that trick now. American mayo is still the sandwich gold standard so far as i know.
2. What sort of 'pig' are you using? thin? thick? Probably a local ham that is pretty near impossible to find here, i would imagine.
3. Try opening the gooey cheesy bread slices before serving and adding scrambled egg for a breky sandwich.
4. I use a pan to grill cheese sandwiches and I'm American by birth. Australians seem to use a grill that flattens the sandwich which i do not like. All the trouble to make good bread and they flatten it?? Why not make a wrap in that case? I guess i'm a bread snob. <grin>

Reply