Cheddar & Mango Chutney Toastie

Cheddar & Mango Chutney Toastie

  • Serves: 2

  • Prep Time: 5 minutes

  • Cooking Time: 8 minutes

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Ingredients

  • 4 slices good sourdough or white sandwich bread
  • 120 g sharp cheddar, coarsely grated
  • 60 g Lush Lychees Mango Chutney
  • 40 g butter, softened
  • A few thin slices of red onion (optional)
  • A handful of baby spinach (optional)

Three ingredients, one pan, and it is genuinely worth doing properly.

Cheese and chutney is the oldest partnership in the pantry, and putting it between two slices of buttered bread is the best version of it. The only real technique here is heat: low and slow, so the cheese melts before the bread burns.

Method

  1. Butter the bread on one side of each slice — this is the outside of the sandwich, not the inside.

  2. Turn two slices butter side down. Spread the chutney over them, then pile on the cheese and any onion or spinach.

  3. Top with the remaining slices, butter side up.

  4. Heat a heavy non-stick pan over medium-LOW. This is the whole trick: high heat browns the bread in two minutes and leaves the cheese cold in the middle.

  5. Cook 3–4 minutes a side, pressing down gently with a spatula, until deep golden and the cheese is running at the edges.

  6. Rest for a minute before cutting, so the filling settles instead of sliding out.

Tips

  • Grate the cheese rather than slicing it. It melts in half the time.

  • Put the chutney against the bread and the cheese on top — cheese against the crust makes the bread soggy.

  • Add a slice of leftover ham or roast chicken and it becomes lunch rather than a snack.
Cheddar & Mango Chutney Toastie