I made this one weeknight when cooking wasn’t really something I wanted to do and comfort food was what I craved. We enjoyed it with some leftover fruit salad. It hit the spot.
This easy-peasy recipe is a ripoff, with some modification, from Jamie Oliver. A link to his recipe is in the notes below.
Prep time: 5 minutes
Total time: 15
- 4 slices good bread, around 1″ thick
- 2 egg yolks
- 5 1/2 oz. sour cream
- 1 tsp. sweet paprika
- 1 heaping tsp. Dijon mustard
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded smoked cheddar cheese
- pinch kosher salt
- several grinds of black pepper
- 4 Tbsp. red pepper jelly or jam
- Worcestershire sauce
- Combine egg yolks, sour cream, paprika and mustard in a bowl. Mix well.
- Add shredded cheeses, salt and pepper. Fold in until cheese is well coated.
- Place oven rack within 4″ of the broiler element and heat broiler for 5 minutes.
- Place bread on a baking sheet lined with parchment. Place under the broiler until lightly browned. This was approx. 2 minutes for me; I rotated the pan once halfway through.
- Flip the toast over and return to the oven. Again lightly toast the bread.
- Transfer baking sheet to a cooling rack. Carefully spread 1 tablespoon of jam on each slice of toast. Spread 1/4 of the cheese mixture over each slice of jammed toast. Your goal should be to cover all of the edges of the toast. This should help prevent burnt edges.
- Return the baking sheet under the broiler. Cook until the desired level of brownness is achieved. For me this was approx. 3 minutes, maybe 3 and a half.
- Again transfer the baking sheet to a cooling rack. Use a paring knife to cut a crosshatch pattern across each cheesy toast. Dose each cheesy toast with Worcestershire to taste.
Ted had bought a loaf of cheese bread earlier in the week so we cut thick slices from it for a double cheesy taste treat. I used Hot Pepper Jelly for 2 of the toasts and (when I ran out of the first) a locally made red pepper jelly for the other two. Cabot Sharp Cheddar provided half the cheese. The smoke cheddar is from Smith’s Country Cheese in Winchendon (MA).