Cheesy Goodness Sandwich

Some days, my laziness can get the better of me and I don’t feel like cooking at all (especially when it’s cooking for one). It’s convenient to just order takeout, but nah. I am not settling for a quick fix just yet. 😆

The next thing to do is, rummage the fridge. After being hit by a light bulb moment, I decide to make a sandwich.

And anything cheesy goes well with everything, right? There’s leftover cheese dipping sauce in the fridge that I made a day before to go with my potato fries. Waste not, want not. Let’s assemble this sandwich!

Instead of using the toaster or doing it over the stovetop, I prepare my sandwich using the oven. While I get the prepping done, I preheat the oven at 150°C.

Prep work in progress...

Add frozen peas into a microwave-safe bowl with a touch of water. Give it a quick blitz in the microwave for about 30 seconds or so. Add salt, pepper and onion powder to taste. Stir well and mash with a fork.

Slice and deseed a tomato. Add a pinch of salt and dried Italian herbs, stir to combine.

Spread a generous dollop of cheese sauce onto the bread, making sure it’s filled all the way to the crust (this is MANDATORY). Top with mashed peas, followed by the sliced tomato.

_rt.jpeg) *Place everything neatly on a baking tray and bake for about 10 minutes* _rt.jpeg) *Can’t resist to take a peep* _rt.jpeg) *Ready to eat!* _rt.jpeg) *Leave to bake a little longer in the oven, the residual heat will set the cheese*

The bread crisps up just perfectly for me; not too charred and still soft in the centre with crusty edges. This is definitely a repeat in my kitchen, if I have any leftover cheese sauce.

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Since we’re at it, this is how I made my cheese dipping sauce earlier:

Melt equal parts butter and flour in a saucepan over medium heat. Stir continuously until a paste is formed. Add milk and continue whisking until the mixture thickens.

Add grated cheddar cheese and whisk until fully melted. I used mild cheddar, but I think sharp cheddar will be more flavourful.

Add salt and pepper to taste. For colour, I add a few dashes of sweet Hungarian paprika.

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Om nom nom nom…