Father’s Day is coming up this weekend (Sun Sept 2nd) and if your dad is anything like mine he can be hard to buy for. So for the man who has everything, I bring you my top 12 Father’s day cheese toasties!
I mean what dad wouldn’t appreciate a manly, meaty, two-hand sized toasted sandwich this Sunday?
Beer-battered bacon jam and brie toastie (recipe at end)
Beer-battered bacon jam and brie toastie
This sandwich is a delicious, indulgent labour of love. There will be some bacon jam left over but just keep it in the fridge and use for such yumminess as in hamburger patties, on bruschetta with your fave cheese, spooned onto pizzas, on toast with fried eggs and the list goes on.
Bacon Jam (adapted from Not Quite Nigella’s recipe)
500g middle bacon, rind removed, chopped
1 red onion, sliced
4 cloves garlic, chopped
1 cup black coffee
1 cup water
1/4 cup red wine vinegar
1/4 cup golden syrup
1/4 cup brown sugar
1/2 teaspoon dried chilli flakes
4 sprigs thyme
4 large slices rustic white bread
1/2 cup bacon jam
6 slices brie cheese
1 tomato, sliced
1/4 cup basil leaves
3/4 cup pale ale beer
1/4 cup plain flour
To make the bacon jam, heat a large, heavy-based saucepan over medium heat. Fry the bacon for 5 minutes or until browned. Add the onion and garlic and cook for 5 minutes or until softened (you may need to add a little olive oil at this stage if your bacon didn’t render enough fat). Add the remaining ingredients and bring to a simmer. Reduce the heat to low and cook for 1 – 1 1/4 hours, until most of the liquid has evaporated. Set aside to cool for 30 minutes. Place the jam in a food processor and process for a minute or two until a slightly chunky paste forms. Use immediately or spoon into a jar and refrigerate until required. You will need to bring the jam back to room temperature before using. Makes 1 1/2 cups.
To make the sandwiches, spread 2 slices of bread with bacon jam. Top with brie, tomato, basil and remaining bread. Heat the butter in a large frying pan over medium heat. Whisk together beer, egg and flour in a large shallow bowl. Dip each sandwich into the batter, leaving it for a few seconds on each side to absorb. Drain any excess. Fry the sandwiches for 3-4 minutes each side, until golden and crispy. Serve immediately with a frosty ale.
Makes 2 large sandwiches but the recipe can easily be multiplied to make more.
If your dad has a sweet tooth, check out my Father’s day sweet treat recipes in the latest (September) issue of Recipes+ magazine.