Shermay’s Sambal Hijau Cheese Toastie
This idea for a cheese toastie with green chilli was given to us by one of Singapore’s top diplomats, who also happens to be one of our top customers. It goes back to the colonial era of British classics, given a Singaporean twist. The salty sharp melted cheese with a touch of chilli heat makes it a scrumptious combination.
“Discovered another use for your Sambal Hijau – grilled cheese sandwiches. Spread the sambal on the bread, cover with cheese – mature cheddar is best methinks – and grill. Tastes great. Got this brainwave when I suddenly remembered that my grandmother and mum used to make grilled cheese sandwiches with thinly sliced red chilly and decided to experiment.”
“I usually put one side with cheese under the toaster oven to melt the cheese a bit before covering with the other slice of bread and dry pan-frying it. I like the cheese gooey!”
- 2 slices bread (white, brioche, walnut, or whatever is preferred)
- butter, softened
- 2-3 cheese slices (preferably salty & sharp flavour)
- 2 Tbsp Sambal Hijau (green chilli sauce), or Cilicuka Extra Hot
(For one-stop shop shopping, all these can be bough at Huber’s Butchery)
- Pre-heat a non-stick pan at medium heat.
- Lay 2 slices of bread on a plate or board, butter the sides that face up.
- Turn the slices over, slather the sambal hijau on both slices.
- Lay cheese slices on one side then cover with the other slices (the Sambal Hijau facing side).
- Lay on the pan and leave it to toast until golden brown.
- Carefully flip to the other side until light golden brown.
- Transfer to a serving dish. Slice diagonally, if preferred.