Cheese Toastie with Pickled Blackberry Chilli Jam
- Peter Sidwell
- Nov 4
- 2 min read
Cheese Toastie with Pickled Blackberry Chilli Jam
This toastie — or “grilled cheese,” as some call it — is pure comfort food with a twist.The sweet, tangy pickled blackberries balance the heat of the chilli jam, melting into the golden, buttery bread for a flavour you’ll never forget. It’s indulgent, satisfying, and the kind of dish you’ll want to make again and again.The jam itself is a keeper — it’ll brighten up everything from roast meats to cheese boards.
Timings
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
For the Jam
150g blackberries (fresh or frozen)
100ml white wine vinegar
200g jar of chilli jam
For the Toastie
300g mature cheddar cheese, grated
100g mozzarella, grated
2 large free-range egg yolks
1 tbsp Dijon mustard
8 slices of sourdough bread
80g salted butter
Method
Make the jam
Add the blackberries and vinegar to a shallow frying pan and bring to a boil.Simmer for about 2 minutes — don’t let the vinegar fully evaporate.Add the chilli jam, stir to combine, and blend with a stick blender until smooth.Pour into a clean jar and cool. (The jam will keep in the fridge for up to 4 weeks.)
Prepare the cheese filling
In a bowl, mix the grated cheddar and mozzarella with the egg yolks and Dijon mustard until combined.
Assemble the toasties
Butter each slice of bread on one side and place them butter-side down.Divide the cheese mixture among 4 slices, spreading it right to the edges.Add a spoonful of the blackberry chilli jam on top, then sandwich with another slice of bread — butter side facing outwards.
Cook until golden
Preheat a large nonstick frying pan on medium heat.Cook each toastie for 3–4 minutes per side, until the bread is golden brown and the cheese has melted.If you like, spread any leftover cheese mixture on top and finish under the grill or in a hot oven for an extra crisp crust.
Serve hot
Slice diagonally and serve immediately with extra jam on the side.
Notes
The jam works brilliantly with roast pork or on a cheese board.
Try adding a few slices of cooked bacon inside for a brunch version.
Swap sourdough for rye or ciabatta for different textures.
Discover even more flavour-packed dishes, kitchen tips, and inspiration in Peter Sidwell’s brand-new cookbook — Peter Sidwell’s Kitchen.Order your copy now and bring the joy of cooking into your home.
Comments