Turkey and cheese toastie

The perfect snack, day or night, these delicious gourmet turkey and cheddar cheese toasties will satisfy hungry tums quickly - great for peckish friends or kids
Turkey and cheddar cheese hot cross bun toastie
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Turkey and cheddar cheese hot cross bun toastie
April 11, 2019
Level Easy
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4
PHOTO BY Aasiya Jagadeesh
RECIPE BY Nadia Parekh
FOOD STYLING BY Nadia Parekh

INGREDIENTS

2 cloves garlic, smashed
1 stem thyme
1 bay leaf
½ red onion, roughly chopped
13g unsalted butter
13g all-purpose flour
260ml full-fat milk
75g aged cheddar cheese, finely grated
38g parmesan cheese, finely grated
50g mascarpone
125g whipping cream
20g English mustard
30g wholegrain mustard
spinneysFOOD Salt and Pepper, to taste
4 spinneysFOOD Hot Cross Buns
4 turkey slices
75g aged cheddar, finely grated
10g unsalted butter
4 spinneysFOOD Orangic Free Range Eggs, fried

METHOD

  • 1

    Heat milk with garlic, thyme, bay leaf, and onion. When it boils, remove from the heat and allow to infuse for 10-15 minutes

  • 2

    To make the roux, melt the butter over a low heat. When it starts to bubble, add the flour and mix continuously over the heat for 1 minute, until the flour cooks through

  • 3

    Strain the milk infusion made in Step 1 over the roux and heat until the mixture boils and thickens

  • 4

    Remove from the heat and immediately add cheddar and parmesan

  • 5

    Mix until all the cheese is melted, then add mascarpone, cream, mustard and seasoning to taste. Cool the sauce before using in toasties

  • 6

    Preheat oven to 200˚C, gas mark 6

  • 7

    Slice the hot cross buns in half, spread a generous layer of sauce, turkey and cheese in that order

  • 8

    Place the other half of the bun on top and cover it with a generous layer of sauce

  • 9

    Top with cheese and bake on a baking tray brushed with butter until the cheese turns golden brown

  • 10

    Top with a fried egg

ALSO TRY

Nadia Parekh, pastry chef and founder of catering company Mélange Dubai, created this delicious way to use up any hot cross buns that you might have left over from Easter
Enjoy these versatile little soufflés either hot or cold. They are ideal for lunch with a salad, for a picnic on the beach, or as a late afternoon snack
A flavourful twist on a traditional breakfast favourite, this Indian-inspired egg recipe is sure to be a hit with the whole family and is ideal for breakfast, or a light lunch or dinner
If you have any leftover hot cross buns after your Easter celebrations, try this recipe from Nadia Parekh, pastry chef and founder of catering company Mélange Dubai