Name: My cheese on toast w/ chorizo, tomato, chilli + coriander
Prep time: 25 min
Total time: 25 min
Yield: Makes 4
Ingredients: 4 spring onions (scallions), white part only, thinly sliced; 4 ripe truss tomatoes, halved and flesh and seeds scooped out; a few drops of sriracha sauce or other similiar hot chilli sauce; 80 g (2¾ oz) mozzarella, torn into chunks; 120 g (4½ oz) Meredith marinated goat’s cheese, crumbled; 1 dried chorizo sausage, peeled and sliced 5 mm ( ¼ in) thick; 140 g (5 oz) Montgomery cheddar, grated; 8 slices soy and linseed sourdough loaf; 120 g (4½ oz) gruyère, grated; ½ bunch fresh coriander (cilantro), leaves picked; 60 ml (2 fl oz/¼ cup) worcestershire sauce; freshly ground black pepper

Preparation info

Makes
4

Difficulty
Medium
Ready in
25 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

Hi, my name’s Darren and I’m a cheese-on-toast-aholic. I eat it around once a week. I’ve lost control. I need help getting my life back.

Ingredients

Bread

8 slices soy and linseed sourdough loaf

Sandwich

Method

Preheat a grill (broiler) to hot. Cook the chorizo slices in a saucepan over medium heat for a few minutes on each side. Leave the chorizo in the pan to cool.
Lightly toast the eight slices of bread and place them on a baking tray lined with baking paper.
Evenly distribute the gruy’re on each slice of toast, then add the chorizo slices. (Reserve the c

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Ingredients

Bread

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