How to cook toasted cheese and chilli relish sandwich


Ok, here’s another easy one I just wanted to knock off my list of recipes for Learning how to cook with Delia Smith challenge. It’s a toasted cheese and chilli relish sandwich, instead of the chilli relish I used a tomato chutney and boy is it a great combination. I’m glad I tried it, even if it was one of the simplest recipes in the book. Delia calls it “a vegetarian version of Croque Monsieur”.

Delia’s Complete How to Cook – (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

How to cook Croque Monsieur


OK so Croque Monsieur is basically just a flash ham and cheese toasted sandwich. Delia says it reminds her of the cafes in Paris and that it is “one of the nicest snack meals for one that I know”.

It’s an easy recipe, so I thought I’d knock it off my list of recipes on the Learning how to cook with Delia Smith challenge. I didn’t use grated Parmesan on the outside of the sandwich as I like to keep our sandwich press clean. Instead of Gruyere I used cheddar cheese. It hardly needs a recipe. A quick and easy meal for when you are in a hurry and lacking inspiration.

There are a couple of other people doing cooking challenges, so pop over to their website and cheer them on:

Delia’s Complete How to Cook – (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

Scrumptious steak sandwich


Bill Granger calls his steak sandwich recipe perfect, which is pretty hard to top. I decided to experiment with the basic elements of this weekend dish but definitely leave out his garlic creme.

We both agreed that our scrumptious version was one of the best steak sandwiches we’ve had in a long time. It just goes to show that going to a bit more effort to choose good quality ingredients makes a big impact in the finale. We selected fresh ciabatta bread and accidently discovered a biodynamic organic Tilsit (a German style hard cheese) made by Paris Creek Cheese. I was pleased to find a chutney without chilli which was the delectable Tomato and Sultana Chutney by Maggie Beer (highly recommended).

This would make an ideal relaxed bbq dish for your next party.

1 loaf of ciabatta bread
Handful of rocket
2 slices of sirloin, fillet or scotch steak
2 slices of cheddar, or similar
1 red onion, sliced
4 tsps tomato chutney
Olive oil

  1. Cook onions in olive oil on the bbq. When finished remove from the heat and set aside.
  2. Slice ciabatta bread into bun sizes and cut in half. Briefly crisp the inside of the ciabatta bread on the bbq.
  3. Add the steak to the bbq and cook to desired doneness.
  4. Assemble sandwich by drizzling olive oil on the bottom slice of ciabatta. Then add the rocket, steak, cheddar, onion and tomato jam. Finish off with top slice of ciabatta.


  • Use gluten free bread rolls or bread.
  • Add some avocado instead of cheese for dairy intolerant people.
  • If you can’t find tomato chutney, try a tomato jam or simply slice of real tomato.

Reuben sandwich

Reuben Sandwich

The reuben sandwich was created by Arthur Reuben, owner of Reuben’s Delicatessen, which no longer exists but was one of New York’s more well-known delis in its day. Jared Ingersoll does his take on a toasted Reuben sandwich in “Danks Street Depot”. I’ve tried to take it back to its original recipe, but this is the first time I’ve eaten one so I can’t guarantee its authenticity!

Take two slices of rye bread and spread each one with dijon mustard. On each slice of bread layer: a slice of pastrami (or corned beef) and a slice of swiss cheese. Then put the Sauekeraut on one side, so that when you combine the two halves it is in the middle. Fry the sandwich in a frying pan. You’ll know it is ready when the cheese starts to ooze. Garnish with a pickle on the side.

Big M has taken to these sandwiches, but I suspect he’s just trying to use up the large bottle of sauekeraut in the fridge!