The name suggests that this dish is abundant in Welsh ingredients. In fact there’s nothing intrinsically Welsh about it and yet it has become synonymous with Wales and so deserves a place on the St David’s Day menu. You might think it’s just cheese on toast but it really isn’t. It’s a surprisingly spicy snack that goes brilliantly with tomato soup or salad. You can use any bread but a sturdier loaf, like ciabatta, gives the whole thing more attitude and sustenance.
Serves 2 Adults
2 ciabatta rolls (bake at home or baked)
100-125g grated white and red cheese (cheddar/red leicester/wensleydale)
1 tsp hot mustard
2 tsps worcestershire sauce
1/4 tsp smoked paprika
- Mix together the cheese, mustard and Worcestershire sauce. Bake the rolls (if using bake at home rolls) then slice in half horizontally and place on a baking sheet. Divide the cheese mixture equally between the four halves.
- Grill under a medium/high grill for 5-7 minutes. Keep an eye on it and take it out once the cheese is bubbling. Use a small sieve to dust some smoked paprika over the cheese then cut and serve.