Creamed corn and cheddar toasties with pickled onions

AT A GLANCE

  • Serves 6 people

  • 12 thick slices rye bread
  • For spreading: softened butter
  • 24 thin slices vintage cheddar
  • To serve: pickled onions
  •  
  • Creamed corn
  • 2 tbsp olive oil
  • 20 gm butter
  • 1 onion, finely chopped
  • ½ garlic clove, finely chopped
  • 4 corn cobs, kernels removed
  • 250 ml (1 cup) pouring cream
  • 3 thyme sprigs
  • Finely grated rind of 1 lemon
01   For creamed corn, heat oil and butter in a saucepan until butter foams, add onion and garlic, stir occasionally until golden (6-8 minutes). Add corn kernels, cream, thyme and 500ml water, season to taste, bring to the boil, reduce heat to medium, cover and simmer until corn is very tender (1¼-1½ hours). Process in a food processor to a coarse purée, return to pan, stir occasionally until thick (4-5 minutes). Stir in lemon rind, season to taste, set aside.
02   Heat a sandwich press to medium-high heat (see note). Spread bread slices with butter, then turn half the slices butter-side down. Spread thickly with creamed corn, top with cheese slices, season to taste then sandwich with remaining bread slices, butter-side up. Toast in sandwich press, in batches, until cheese melts and bread is golden (4-5 minutes), then serve hot with pickled onions.
Note If you don’t have a sandwich press, pan-fry sandwiches in a frying pan over medium-high heat, then warm through in a hot oven.

This recipe is from the August 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

PERFUMED INDIA PALE ALE. , suggested by MAX ALLEN

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