Kappacasein’s famous cheese sandwich

Ingredients

• 8 slices of day-old sourdough
• 1 tbsp melted butter
• 500 g (4 cups) aged cheddar, grated
• 2 pencil leeks, thinly sliced
• 1 tbsp finely chopped red onion
• 1 tbsp finely chopped white onion
• 1 garlic clove, finely chopped

The ratio of bread to cheese, says William, should be 50:50. He explains that the rate at which you toast the sandwich is very important: if you toast too slowly, the cheese will be too melty and the bread will get soggy, but if you toast too fast, the bread will burn and the cheese won’t melt. You’re looking for a little crunch, but still a bit of breadiness, melting cheese – but not all melted – and to taste all the ingredients separately.

Instructions

Preheat a sandwich press and place slices of bread on a clean board. Brush each slice with a little butter, then turn over so unbuttered side is facing up. Divide cheese, leeks, onions and garlic between four slices, then top each with another slice of bread.

Toast each sandwich in preheated sandwich press for 4 minutes or until golden and melted.

Words & Recipe (Eccles Cake)  Holly O’neill. Photography Chris Chen (Food), Annabelle Moeller (The Flour Station) Getty Images, 4corners Images. Food Preparation Phoebe Wood. Styling Jerrie-Joy Redman Lloyd.