Chefs Eat Toasties Too

My Cheese on toast with Chorizo, Tomato, Chilli and Coriander

Hi, my name’s Darren and I’m a cheese-on-toast-aholic. I eat it around once a week. I’ve lost control. I need help getting my life back.

Makes 4

Prep time

25 minutes

Toasting method

Grill (broiler)

Bread

8 slices soy and linseed sourdough loaf

1 dried chorizo sausage, peeled and sliced 5 mm (1/4 in) thick

1 dried chorizo sausage, peeled and sliced 5 mm (¼ in) thick

120 g (4½ oz) gruyère, grated

4 ripe truss tomatoes, halved and flesh and seeds scooped out

4 spring onions (scallions), white part only, thinly sliced

80 g (2 ¾ oz) mozzarella, torn into chunks

140 g (5 oz) Montgomery cheddar, grated

60 ml (2 fl oz/¼ cup) worcestershire sauce

a few drops of sriracha sauce or other similiar hot chilli sauce

120 g (4½ oz) Meredith marinated goat’s cheese, crumbled

freshly ground black pepper

½ bunch fresh coriander, leaves picked

Pro tip

I developed the double-layer grilling technique over a long period of many Sunday nights of research. I give you…my life’s work. *Takes a bow*