Cheese and jalapeno toastie
with pickled jalapenos
Ingredients
for pickling the peppers
- 5-6 jalapeno
- 1 cup drinking water
- 1 cup vinegar
- 1 tbsp cystalline salt
- 1 tbsp sugar
for the toastie
- 4 pieces Whole meal bread I prefer to pick the breakfast muffins or flat hamburger buns
- 4 tbsp tomato ketchup
- 2 tbsp tomato puree
- 1 tsp dried herbs I have used a combination of oregano and basil
- 6-8 tbsp cheese ( four cheese, cheddar or mozarella , grated)
if preffered
- 1 tbsp Chopped onions
- 1 tbsp Chopped colour peppers or capsicumÂ
Instructions
Pickling the peppers
- Wash and slice the jalapenos. Use a pair of gloves if sensitive to chilly peppers.
- Remove the seeds from the pepper if less heat is preffered
- In a saucepan combine the sugar, salt, water and vinegar and bring to a boil.
- Stir in the sliced jalapenos and remove from heat. Let them sit for 10 minutes
- 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
- Preheat the oven for about 180 degrees
- Slice the breakfast muffin or the buns in half so as to have two round halves.
- Combine the ketchup and tomato puree as it helps to intensify the tomato flavour ( you can just do the ketchup if you please)
- Spread a tbsp or a little more of the mixture on the sliced bread and sprinkle the crushed dry herbs.
- Top it jalapenos and veggies ( if using)
- Load up the cheese on top and gently pat it down.
- Arrange the toasties on a oven-safe tray and bake just till the cheese bubbles.
- Remove and blow and enjoy ( especially on a cold day)
Tried this recipe?Let us know how it was!