This past week the entire country was hit by severe winter storms. We haven’t been spared here in Oregon either. For over a day now, ice storms have caused sporadic power outages throughout the region.
Crashing sounds continue to echo outside, as huge icicles precipitously break and fall thunderously to the ground from their weighty perches. It’s darn cold out there.
An early start this morning called for a late breakfast of warm, luxurious, comfort food. High on my mind, a fabulous block of Cotswold Double Gloucester cheese on standby in the fridge.
Cotswold is a variation of Double Gloucester, a whole cow’s milk cheese made in Gloucestershire County, England where it is revered as a pub cheese. In my book, it’s not nearly so self-limiting.
This is a unique cheddar-style cheese, pale orange in color and deftly speckled with chives and onions. Its full herbaceous flavor equally shines on a cheeseboard or teamed with just about anything that agrees with alliums.
Here’s a simple solution that soothed my hungry heart.
Call this a starting place: a hot sandwich or cheese-stuffed French toast topped with an egg. A cheese sandwich of this stature is so startlingly robust it needs little more—perhaps a dab of mayonnaise.
Envelope it all in an eggy batter and simply toast on both sides. It is exquisite graced with a gooey fried egg.
Cotswold Pub Sandwich (Cheese-Stuffed French Toast)
2 slices sourdough bread
2-3 slices Cotswold Double Gloucester with Onions & Chives cheese
1 tsp mayonnaise or mustard combo
2 eggs, divided
1 Tbsp milk
1 Tbsp butter, divided
- Spread the inside slices of bread with mayonnaise. Layer with thick slices of Cotswold cheese.
- In shallow bowl, beat 1 egg with 1 Tbsp milk, and season with salt and pepper.
- Place the sandwich in the egg batter and soak for 30 seconds to absorb some of the batter. Turn and repeat.
- In hot skillet over medium heat, coat the surface with part of the melted butter. When hot and bubbly add the sandwich and cook until toasted and cheese softens, approximately 3 minutes per side adding butter as needed.
- Remove sandwich to plate. If desired, add an egg to buttered skillet; once the white begins to set turn or, add 1 Tbsp water to pan to create steam, cover with lid and cook to set the yolk, another minute or so.
- Top the sandwich with a fried egg. Enjoy hot. Serves 1.