INGREDIENT LIST

 

2 slices good quality, robust malted sourdough

Aged red cheddar (grated)

Aged white cheddar/provolone (grated)

Low moisture Mozzarella (grated)

200ml Guinness Draught in a can

300ml whole milk, warmed gently

70g butter

70g flour

Half tsp smoked paprika

2 finely chopped spring onions

Strong English mustard

Salt and pepper

Good quality, glazed ham (optional)

 

METHOD

 

STEP ONE – Make the Guinness cheese sauce

 

  1. In a saucepan, melt 70g of butter until bubbling. Add 70g of flour and whisk for 2 minutes until the roux (flour and butter) smells slightly like pancakes.

 

  1. Add in the warmed milk bit by bit, whisking consistently to form a smooth, thick béchamel. Add 200ml of Guinness Draught and continue to whisk on a low heat until incorporated and delicious.

 

  1. Add the smoked paprika and a generous handful of each cheese, bit by bit, until melted and you’re left with a thick, glorious, shiny cheese sauce. Season with salt and pepper to taste.

 

STEP TWO – Toastie Assembly

 

  1. Heat a pan to medium / high heat and add enough butter to cover the base of the pan. Add in your first slice of bread.

 

  1. Add a small amount of cheese sauce to the bread and then heap a generous, equal amount of each grated cheese on top (best if pre-mixed). Let bits of cheese cascade down into the pan where they’ll melt and form a crispy skirt on your sandwich.

 

  • Add a generous ladle of your cheese sauce on top followed by your spring onions and ham (if including). Top with the second slice of bread and cook for a few minutes each side, adding butter to the pan if needed, until the inside is perfectly melted and oozing, and the outside is golden and crunchy.

 

STEP THREE – Enjoy!

 

  • Serve with some mustard and a lovely pint of Guinness on the side.

 

 

ABOUT MARCUS O’LAOIRE

 

Marcus O’Laoire is a multi-talented entertainer from Dublin, working across the globe as a TV chef, DJ, MC and comedian. From regular appearances on Ireland’s top cooking shows to MC’ing events such as The Colour Run in Wembley Stadium, O’Laoire has cemented his place as one of the most versatile and in demand individuals working on the international circuit today.

 

In 2019, Marcus launched his very own bar in Dublin’s buzzing Liberties district, serving up epic toasties and crafted cocktails to the people of Dublin 8. Following the launch of Anti-Social, Marcus went mobile launching The SamboAmbo, an upcycled ambulance dishing up “lifesaving” sandwiches across Ireland.

 

 

MARCUS’ INSPIRATION FOR THIS RECIPE

 

“This sandwich hits home for me in a few ways, both technical and personal. As a child, I remember being allowed a treat of a toasted ham and cheese sandwich when in an old Irish pub which of course smelled, iconically, of Guinness. In making this sandwich, I wanted to bring myself back to that.”

 

“The malted sourdough matches the malt in the stout, the blend of cheese offers depth from the red cheddar, sharpness from the white cheddar and stretch from the mozzarella. The paprika matches the depth of the Guinness and the mustard, always served on the side to be applied at will, cuts through it all while also bringing it together.”

 

Adding cheese sauce on both sides of the toasties acts almost as a glue, keeping things together. It creates a bit of steam from within, speeding up the process and assuring that your sandwich is perfectly melted and smashingly delicious. Letting some of the cheese fall over the side and crisp and caramelise might seem like sloppy work at first, but once you taste the cheese skirt it will all make sense.”