Toasted Cheese Sandwiches

Borough Market sits in the heart of central London, in the shadow of the famous London Bridge, and is a playground for amazing food and drink.  There are food and specialty stands as far as you can see, well at least from the barrel we claim as ours at a wine bar.  We love to spend Saturday afternoons there with friends and colleagues, eating and drinking our way through some of our favorites spots. One place, above all, that is a mandatory stop is at one of the main entrance streets to the market: A sandwich and raclette shop called Kappacasein.  Their grilled cheese may be the finest in all of London, if not the world.  The amazing local Montgomery Cheddar mixed with other cheeses, garlics and a variety of onions makes this a must-have every time in London .

Serves:  Make 4-6 sandwiches

Ingredients

• 1 pound of  shredded extra sharp cheddar cheese, shredded
• 4 ounces of Gruyere cheese, shredded
• 1/2 cup of finely chopped leeks, white part only, finely chopped
• 1/2 cup of finely chopped red onion, finely chopped
• 1/2 cup of finely chopped white onion, finely chopped
• 1 clove of crushed then chopped garlic, finely chopped
• 8 slices of Poilane sourdough bread, or any sourdough from a proper bakery
• Butter at room temperature

Making it

• Gently mix the cheeses, onions and garlic in a bowl
• Turn a penini press on medium heat or put a skillet over medium heat on your stove
• Lightly butter the bread and stack a lot of the cheese mix between two slices like above, just the way they do it at Kappacasein, although they do not use butter, since their presses are seasoned and oiled from all the sandwiches they make
• Cook until golden brown and the cheese has melted
• Wrap the lower end of the sandwich in parchment paper and serve

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