- 12 thick slices rye bread
- For spreading: softened butter
- 24 thin slices vintage cheddar
- To serve: pickled onions
- 2 tbsp olive oil
- 20 gm butter
- 1 onion, finely chopped
- ½ garlic clove, finely chopped
- 4 corn cobs, kernels removed
- 250 ml (1 cup) pouring cream
- 3 thyme sprigs
- Finely grated rind of 1 lemon
- 1For creamed corn, heat oil and butter in a saucepan until butter foams, add onion and garlic, stir occasionally until golden (6-8 minutes). Add corn kernels, cream, thyme and 500ml water, season to taste, bring to the boil, reduce heat to medium, cover and simmer until corn is very tender (1¼-1½ hours). Process in a food processor to a coarse purée, return to pan, stir occasionally until thick (4-5 minutes). Stir in lemon rind, season to taste, set aside.
- 2Heat a sandwich press to medium-high heat (see note). Spread bread slices with butter, then turn half the slices butter-side down. Spread thickly with creamed corn, top with cheese slices, season to taste then sandwich with remaining bread slices, butter-side up. Toast in sandwich press, in batches, until cheese melts and bread is golden (4-5 minutes), then serve hot with pickled onions.
If you don’t have a sandwich press, pan-fry sandwiches in a frying pan over medium-high heat, then warm through in a hot oven.
This recipe is from the August 2012 issue of
Drink Suggestion: Perfumed India pale ale. Drink suggestion by Max Allen