4x the best toasties of your life from top chef Joris Bijdendijk

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: 4x the best toasties of your life from top chef Joris Bijdendijk.

Star chef Joris Bijdendijk has earned three Michelin stars over eight years: for Bridges, RIJKS, and his newly opened restaurant. Wils. In addition, he is now launching a new cookbook: At Bijdendijk Home. In this book, Joris takes you through what appears on his table at home. With clearly described techniques, he shows you that you can also bake the perfect brioche or clean lobster at home. He also shares a whole bunch of top recipes, including this one for 4 of the best toasties of your life.

Ingredients:

For the basic toastie
– 2 slices of bread
– butter
– 1 slice of 24-month aged Boeren Goudse cheese
– 1 slice of Wilde Weide cheese
– ketchup

For the croque monsieur
- 4 slices of square white bread with a sturdy crust
– béchamel sauce (see below)
– 2 thick slices of cooked ham
– 100 grams of Gruyère, grated
– 2 tbsp soft butter
– fried egg (optional)

For the béchamel sauce
– 15 grams of butter
– 10 grams of flour
– 200 ml whole milk
– 200 grams of Gruyère, grated
– 1 tsp nutmeg powder
– 1 tbsp Dijon mustard
– freshly ground black pepper and salt

For the Welsh rarebit
– 15 grams of butter
– 10 grams of flour
– 1 tsp cayenne pepper
– 1 tbsp Dijon mustard
– 200 ml dark double beer
– 200 grams of (aged) cheddar, grated
– 3 tbsp Worcestershire sauce, or more to taste
– 1 slice of old bread

Basic toastie recipe

• Cut 2 slices of bread about 1.5 centimeters thick. Spread one side of each slice with a thin layer of butter and place the slices in a warm frying pan over low heat, with the buttered side down, of course. This way, the bread can start to become crispy, which takes a bit longer than melting the cheese. While baking, top one slice with cheese slices just within the edge. Place the other slice on top of the cheese, with the baking side facing up, and fry the toastie until golden brown. Turn regularly until the cheese is melted and the outside is golden brown. If the cheese drips out on one side, you can fry the toastie on its side for the cheese to become crispy. If you are a butter lover (like me), spread a little fresh butter on the toastie afterward. Enjoy your toastie with your favorite ketchup.

Croque monsieur
Joris: ‘The croque monsieur is actually a rich over-the-top French toastie. Don't eat it too often, as you can't train against that, but it's nice to make and eat occasionally with a simple salad. Use pain de mie, square baked.’

• For the béchamel sauce, melt the butter in a saucepan over medium heat, but do not let the butter brown. Add the flour and stir well. Do this for about 1 minute. Keep stirring and gradually pour in the milk, until everything is absorbed and you have a thick sauce. Turn off the heat. Add the cheese and stir until smooth. Season with nutmeg, mustard, salt, and pepper. Let cool.
• Spread 2 slices of bread with a layer of béchamel. Place a folded slice of cooked ham on top. Sprinkle with Gruyère. Cover both croques with 1 slice of bread and spread the outside, top and bottom, with butter. Fry the toasties in a pan over medium heat until crispy and golden brown on both sides. Then spread the top again with a layer of béchamel so that the entire surface is covered. Gratin until the béchamel turns golden brown or finish in an oven at 180 °C. Optionally fry an egg to serve on top, then it’s called a croque madame.

Bread with melted cheese

• The bread with melted cheese is not a culinary masterpiece, but a real childhood memory and ready in one minute. That last part can sometimes be quite important. For this somewhat soggy but flavorful snack, you can easily use a simple whole grain slice of bread. Preferably top the single slice with the same cheese as the basic toastie. Heat for 30 seconds in the microwave on the highest setting. The cheese will start to melt and bubble. Eat the bread immediately while it is still warm.
  
  

Welsh rarebit
Joris: ‘St. John in London remains one of my favorite restaurants. They have many famous dishes, including this extravagant bread with gratinated cheese.’

Title: At Bijdendijk Home
Author: Joris Bijdendijk
Price: €34,99
Publisher: Nijgh & Van Ditmar