Cheese and jalapeno toastie
with pickled jalapenos
Servings Prep Time
4toasties 10minutes
Cook Time
10minutes
Servings Prep Time
4toasties 10minutes
Cook Time
10minutes
Ingredients
for pickling the peppers
for the toastie
Instructions
Pickling the peppers
  1. Wash and slice the jalapenos. Use a pair of gloves if sensitive to chilly peppers.
  2. Remove the seeds from the pepper if less heat is preffered
  3. In a saucepan combine the sugar, salt, water and vinegar and bring to a boil.
  4. Stir in the sliced jalapenos and remove from heat. Let them sit for 10 minutes
  5. Transfer the peppers into a clean dry moisture free bottle and fill it to the top with the brining liquid. Seal and store in the refrigerator for up to a month, till use.
For the toastie / cheesie
  1. Preheat the oven for about 180 degrees
  2. Slice the breakfast muffin or the buns in half so as to have two round halves.
  3. Combine the ketchup and tomato puree as it helps to intensify the tomato flavour ( you can just do the ketchup if you please)
  4. Spread a tbsp or a little more of the mixture on the sliced bread and sprinkle the crushed dry herbs.
  5. Top it jalapenos and veggies ( if using)
  6. Load up the cheese on top and gently pat it down.
  7. Arrange the toasties on a oven-safe tray and bake just till the cheese bubbles.
  8. Remove and blow and enjoy ( especially on a cold day)