Your cheddar sandwich recipe?

[PBI]

For toasted sandwiches, fancy mature cheddar is a bit of a waste, any old cheapo supermarket cheddar will work just as well. Besides, mature cheddar is a bit too oily for my liking, you'll end up with the toast soaked through (though I guess some like that).

Mature cheddar is for having with nice, fresh, crusty bread. Perfection. No big secret to it, and no need to go polluting it with any other weird and wonderful ingredients.

Port and cheddar? I'm going to assume you meant to write port and stilton.

[Adrian II]

For toasted sandwiches, fancy mature cheddar is a bit of a waste, any old cheapo supermarket cheddar will work just as well. Besides, mature cheddar is a bit too oily for my liking, you'll end up with the toast soaked through (though I guess some like that).

Mature cheddar is for having with nice, fresh, crusty bread. Perfection. No big secret to it, and no need to go polluting it with any other weird and wonderful ingredients.

Port and cheddar? I'm going to assume you meant to write port and stilton.

Like I said I dont 'do' grilled. And the cheddar is sharp and pale yellow and comes waxed. Does that mean it is oily? I haven't noticed, in fact it seems less oily than the supermarket variety. Is tehre a difference between mature and sharp?

Anyway it'll be very good with tawny port, I am sure. I drink tawny port with most cheeses, whether Gorgonzola, Brie or Stinking Bishop.

[PBI]

Like I said I dont 'do' grilled. And the cheddar is sharp and pale yellow and comes waxed. Does that mean it is oily? I haven't noticed, in fact it seems less oily than the supermarket variety. Is tehre a difference between mature and sharp?

I think sharp cheddar generally is mature cheddar, not certain if it actually means the same thing though. But a really good stinky mature cheddar should certainly take the roof of your mouth off.

I tend to find mature cheddar shrinks and sweats huge amounts of oil when melted rather than bubbling and going crispy, I think it's 'cause it has so much fat in it. It's not oily when it's not melted though, should be hard and crumbly. Glad to hear you aren't planning to waste a good cheddar by melting it.

Still not convinced by the port, maybe I'll give it a go with a nice strong cheddar sometime. Hope your own cheddar experiment is successful whatever you decide to do with it.

[Adrian II]

But a really good stinky mature cheddar should certainly take the roof of your mouth off.

Then this is a good stinky mature cheddar!

I wasted about half of it on sandwiches for my women and serfs today. The other half will be savoured tonight.

[Kongamato]

Tuna+Cheddar+Salsa is my signature sandwich. I prefer this toasted, but I suppose it can work non-toasted as well. It may not be suitable for expensive cheeses.

[Reverend Joe]

Honestly, Adrian, if you got ahold of some really good cheddar, you don't even need a sandwich.

Just get a baguette, some green olives, some butter for the baguette, some wine (preferably white, and somewhat sweet) and enjoy.

And just for the record, I hate mild cheddar. It's rubbery and tasteless, neither of which is a trait I look for in cheese.

[ajaxfetish]

You should also dig up Mouzafphaerre's "Apples: I like them!" thread for some additional synergy once you finish with the sandwich craving.

Ajax

[Uesugi Kenshin]

I have to say for a cheddar sandwich I prefer the sharpest cheddar available because it's just awesome. Then I like to take some honey mustard (definitely sweet not spicy mustard) and just spread a bit on the bread. Preferably whole wheat or something like that. A bit of lettuce is nice too, and any sort of sliced meat that isn't too overpowering or spicy. Oh and thick slices of cheddar are where it's at!

Enjoy!

[Reverend Joe]

Adrian... if the cheddar is really sharp, do club sandwiches, and toast them lightly.

And no... mango chutney does not belong anywhere near a sandwich.

@Whacker: the true club sandwich combines turkey and ham meat. Personal preference may certainly change it, but I was going by the American standard.

[Adrian II]

I have to say for a cheddar sandwich I prefer the sharpest cheddar available because it's just awesome. Then I like to take some honey mustard (definitely sweet not spicy mustard) and just spread a bit on the bread. Preferably whole wheat or something like that. A bit of lettuce is nice too, and any sort of sliced meat that isn't too overpowering or spicy. Oh and thick slices of cheddar are where it's at!

Enjoy!

That's it! I was looking for something sweet to go with the salty cheese. Hence my mango chutney question. But honey mustard may be just the answer.

Go Vermont!

[Uesugi Kenshin]

That's it! I was looking for something sweet to go with the salty cheese. Hence my mango chutney question. But honey mustard may be just the answer.

Go Vermont!

Vermont does indeed rock....Especially since our cheddar is delicious! Go Cabot!

Oh I found some other sort of sweet mustard that goes with it really well, but I forgot what type it was...Geez I should go find out what it was. It was brown and had darker brown spots in it, anyone have a clue?

[Geoffrey S]

Ever tried a cheddar omelette? That's delicious.

[Sigurd]

I am not a cheddar fan, but of cheese sandwiches I am.

My favorite so far (I am agnostic in this too);

Italian crusty white farmer bread (to make really large slices).
Raw red onion rings (slice it yourself for real freshness).
Strong mustard with seeds (on a glass not the squeeze bottle).
Sliced roasted pork (preferably home made, so you get really thick slices. Yes, make it yourself).
Mature Norwegia cheese.
Iceberg lettuce.
Sliced tomato.
Freshly "kvernet" pepper*

Now that is a sandwich.


* I can't think of a English word for "kvernet". Its where you have pepper grains on a hand grinder... when you grind the pepper grains, out comes ... ??

[Mikeus Caesar]

* I can't think of a English word for "kvernet". Its where you have pepper grains on a hand grinder... when you grind the pepper grains, out comes ... ??

Ground pepper?