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    You will need

    Ingredients for the Tomato Relish

    25g onion, finely sliced. 

    1 garlic clove grated. 

    250g good quality, soft, ripe plum tomatoes Chopped. 

    20g olive oil 

    10g tomato puree 

    50g tomato juice 

    1/4tsp red chilli, finely diced 

    1tsp lime juice 

    Good pinch of salt and sugar 

    Ingredients for the Cheese Toastie 

    4 slices Warburons “Toastie” sliced bread

    125g Semi Skimmed Milk 

    15g Egg Yolk 

    12g Cornflour 

    50g Black Cow Cheddar Cheese (Grated) 

    5g Tunworth Cheese (cut into to chunks) 

    50g Black Cow Chedder to garnish  

    Make with

    Warburtons 800g Toastie Loaf

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    Make it

    | Serves

    To make your tomato relish:

    1. In a medium sized pan, heat the olive oil and add the finely sliced onion.  
    2. Season with salt and cover the pan with cling film or a lid. 
    3. Cook the onion down until it is completely soft but with no colour 
    4. Once soft, remove the lid and continue to cook on a medium heat until the onion is nicely caramelized. 
    5. Add chopped tomatoes, tomato puree, tomato juice, garlic and chili. 

    And for the Cheese Toastie:

    1. In a small bowl whisk together the egg yolk and corn flour. 
    2. Pour the milk in to medium pan, bring to the boil, once boil pour on to the egg mix, mix well then pour back into the pan. 
    3. Cook on a medium heat stirring continuously until the mixture thickens.  
    4. Once thickened whisk in the grated cheese and tunworth. 
    5. Spoon the mix in semi spear moulds (3cm) and freeze. If you don’t have spear moulds – you can use an ice cube tray and fill half way up. 
    6. Take 1 slice of bread and brush with melted butter on one side, place the buttered side of bread on to the toastie maker, place 2 domes of frozen cheese on to the bread in each triangle then place a slice of bread on top, brush with more melted butter, close the lid. 
    7. Cook for 3-4 minutes until golden brown. 
    8. Remove then put a good spoon full of tomato compote on top, cover with more grated black cow cheddar and finish with a drizzle of olive oil and a touch of salt.