Borough Market Three Cheese Toastie aka The Best Grilled Cheese Ever

8 ounces extra sharp white cheddar, grated

1 ounce Comté cheese, grated *

1 ounce Gruyere cheese, grated *

2 teaspoons mixed minced red onions, leeks and crushed garlic

6 large slices of crusty sourdough bread, (Poilâne from Paris if you're lucky)

Softened butter

Combine grated cheese and onion mixture in medium bowl, tossing lightly to combine.

Lightly butter two slices of bread for each sandwich. Place one slice of bread, butter side down, on a heated griddle or panini press. Top evenly with a generous amount of cheese mixture and another piece of bread, butter side up.

Place a heavy frying pan (or close panini press) on top of sandwiches, to weigh them down. While this is not a "must do" it does help the sandwich stay together when flipping.

Cook sandwich for about 3 minutes until the crust starts to brown and the cheese melts through the pores of the bread. Flip and brown on the other side. Be careful not to overcook the sandwich and if you are lucky enough to have some of the cheese spill out onto the griddle be sure to press it back onto the sandwich - it may just be the best part.

Note: Be sure to use only a very small amount of butter, just enough to keep the bread from drying out during grilling. The cheese is very rich and too much butter will take away from the cheese and make the sandwich greasy.

* Available in the gourmet cheese case at the grocery store.

Makes 3 large sandwiches

Penny Kazmier