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RECIPE: The ultimate cheese toastie

A classic snack made even tastier

Few things are as comforting as a cheese toastie, especially when it's cold outside. But you needn't settle for a slice of Bega on some Helga's. Instead, try out this recipe for a fancier take on the beloved sandwich. Believe us, it's worth the effort.     


Raclette is perfect for this recipe



Ingredients for a snack for four people:

8 slices sourdough bread

250 grams melting cheese, shaved, Raclette cheese is amazing, but Fontina, Gouda and Gruyere would all be good

200 grams béchamel sauce (see recipe below)

Cheesy Bechamel Sauce ingredients:

250 ml full cream milk

25 grams plain flour

60 grams grated parmesan

15 grams butter

Pinch salt

Pinch white pepper

Freshly grated nutmeg

Pickled cucumber to serve



Bechamel Sauce:

  • Heat the butter over low heat in a medium saucepan until it melts.
  • Add flour and increase heat to medium, cook for approximately 5 minutes so that the mix becomes a very light golden colour.
  • In a separate saucepan heat milk, nutmeg, salt and pepper to a simmer.
  • Remove both saucepans from heat, and whisk the milk into the flour butter mix about 1/3rd at a time, being careful to avoid lumps.
  • Return the béchamel to low heat and stir with a wooden spoon while cooking for approximately 10 minutes.
  • Remove from heat, season with salt and a little grated nutmeg, cover with plastic and cool in the refrigerator.


To put the toasties together:

  • Lay all 8 slices of bread onto bench.
  • Spread béchamel sauce generously onto one side of each slice.
  • Place the cheese on top and sandwich the bread back together.
  • Butter the outside of each toasty
  • Pre-heat oven to 200c, place toasties into the oven until they are crisp, golden and oozing, about 10 minutes.
  • Remove from oven, serve immediately with pickled cucumber.


Recipe by Perth chef Russell Blaikie


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Published: 27 May 2020

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