I've always been quite indifferent towards hot cross buns, until today.
Don't get me wrong, they are beautiful to look at and the sultanas make for delicious pockets of sweetness within the bun.
I remember tasting one some years ago and determining they were “a bit bland”.
Needless to say, I’m a convert now. I may not be toasting them and piling on the butter… but I’m taking these to the next level with none other than cheese. If you find yourself with leftover hot cross buns, this recipe is for you.
It was Good Friday when I found myself with a bag of mini hot cross buns at the M&S self-checkout. I had been perusing around the store for about 20 minutes looking for something cool to try for the first time. Side note: yes, my definition of “cool” is always food related.
I found mini hot cross buns, and I thought: Cheese! And thus, this recipe was born. It’s really just that, hot cross buns, cheese, and butter; until I decided to top it off with honey. You could, however, skip the honey or substitute it for something else you like. Remember, hot cross buns have sultanas, which means that whatever you choose to include in this toastie needs to work well with their sweetness.
🕑 10 minutes
- serves 2
- 6 mini Hot Cross Buns (or 4 regular sized)
- 1 tbsp Honey
- 1 cup Gruyère cheese (grated - more if needed)
- 1/2 cup Mozzarella cheese (grated - more if needed)
- Salt and Pepper
- Butter (Softened)
– Start by getting all your ingredients weighed and ready to be used. Place a cast iron pan (or any pan you have) on the hob over medium heat. If you have a cast iron press (also known as meat press) place it in the pan to heat up.
– Depending on how many toasties you are making, cut and open them up ready to be filled.
– If you are using your own combination of cheese, make sure they are all grated to the same size, so they take the same amount of time to melt. I like using a Microplane zester.
– Grab the soft butter and spread it on the outside of the buns with a knife or with your hands. Spoon a little bit of honey on the inside of the buns and spread, then start piling on the cheeses. Then sprinkle salt and pepper. If you are adding anything else to your toasties, do it now (there’s really no limit to the possibilities).
– Close the sandwiches and transfer them to a board ready to be cooked. Check the pan is medium hot, you don’t want the pan to be too hot or else the outside of the buns will burn but the cheese will remain unmelted. The rule of thumb for toasties is warm and slow. If you see the pan smokes when the sandwich is placed in it, the pan may be too hot.
– Place the sandwich/es on the pan and press with the cast iron press, if using. If not, use a spatula to press the sandwich down.
– The toasties shouldn’t take longer than a minute per side, especially if you are using mini hot cross buns. If you used regular sized hot cross buns, you may need to cook for two minutes on each side.
– Once cooked, take out of the pan and let it cool for a couple of minutes before eating.
– For added crunchiness, melt any leftover cheese on the pan until it becomes brown and crispy, the best bit if you ask me.