What’s more comforting than bread and cheese? Okay – stew, or cassoulet when the weather is cold, but in all seasons nothing feels more homey than a slice of fresh bread, thickly buttered and topped with whatever cheese you’re a fan of. You can hold the pickles.
My taste tends to go south-east – Jarlsberg, Emmental, Maasdam, Leerdammer win over Cheddar, I’m afraid. For cheese on toast (even thinking about it makes me grin) I’ll have Gruyère, Asiago or Monterey Jack. But Cheddar tops the competition when it comes to baking – cheese and chive scones, for instance, with Emmental? Naaah.
So we’re talking here about a cheese sandwich ready baked – cheesy bread. I dare you not to devour one of those torpedoes straight from the oven. I dare you to keep them in the house longer than a couple of days. I swear they taste something like cheese and onion crisps – only sooo much nicer and better for you. The recipe was published in the Guardian a good few years ago, I think it's Dan Lepard's again.