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January 17, 2018

GRILLED – Cheddar, Baby Spinach and Wholegrain Mustard

by Julieta Lucca

Sometimes I wake up in the morning with this feeling of accomplishment...

... it turns out I lived another day without succumbing to the magical powers of a grilled cheese sandwich.

Friedrich Nietzsche once said, “A life without music is an error” but I believe he meant toasties. A life without toasties is an error. I think so too.

In an attempt to impart some order, today we are sharing with you, our recipe for a very simple yet incredibly tasty grilled cheese.

This recipe is perfect for those days when you know you want a toastie but you don’t want to spend a long time thinking about fancy combinations.

Fatty deep-flavoured cheddar, fresh peppery spinach and beautifully pungent and spicy wholegrain mustard, all sitting on the crunchiest of sourdough slices.


🕑 20 minutes

  • serves 1
  • 2 slices of sourdough (or your choice of bread)
  • 2 tbsp Whole Grain mustard
  • 25g baby spinach leaves
  • 70g Cheddar (thinly sliced)
  • 25g butter
  • Pinch of salt and pepper
  • Pinch of nutmeg


1. Start by prepping all your ingredients. We recommend slicing the cheese prior to assembling the sandwich. Take a pan (cast iron or cast iron grill pan) and place it on the hob over a medium-low heat. 

3. Spread the inside of the sandwich with the wholegrain mustard. You can add more if you are into the peppery pungent taste of it. Add a layer of the spinach, followed by the sliced cheddar. Sprinkle the inside with a pinch of salt, pepper, and nutmeg. Close the sandwich.

4. Once the pan is hot, add the half the melted butter to the pan and place the sandwich on top. If you have a sandwich/steak press place it on the sandwich and let it sizzle.

5. Leave it to toast for two minutes, you may need to adjust the heat if it’s too high or too low. You don’t want it to burn too quickly as the cheese inside needs to melt. 

6. Check the first side. If it’s got a nice colour, flip it with the help of a spatula and allow the other side to toast. Before flipping it, add the other half of the melted butter to the pan and flit the sandwich on top and cook for another two minutes.

7. Check both sides, make sure you are happy with the colour. The cheese should be oozing from the sides now.

8. Take off the pan, let it rest for a minute and cut in half. Eat immediately. Taste the cheese. Don’t burn yourself. You’ve earned it.

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