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Basil butter two-cheese toastie

Servings: 1 log
This takes me right back to my uni days, ordering a basil butter toastie at St Jerome’s in Melbourne’s CBD. Be generous with your basil butter schmearing, both inside and out, to give you the best golden crust and herbaceous hum against the gooey cheese. Be generous, too, with your cheese allocation: it should be at the same thickness as the bread itself (a tip I learnt from cheese toastie master Anthony Femia at Maker & Monger). Combine half-n-half mozzarella (the one that looks like a duck) and cheddar (or Tasty) for a gooey, flavourful result. Day-old bread works best for a toastie, so if you see a high tin on sale because it’s the end of the day, snap it up and get it thick-sliced. If your butter needs softening quickly, cut it into smaller pieces or grate on the coarse teeth of your box grater. Store your cheese toasties wrapped in a little baking paper, which makes for happier colleagues when it comes time to use the office sandwich press too. Happier still if you bring the butter log and share.


  • 250 g butter softened
  • ¼ bunch (30g) basil leaves
  • ¼ tsp salt if using unsalted butter


  • In a food processor, add softened butter and roughly torn basil, then whiz until combined. Pop into baking paper and roll about to form a log.
  • Store in the fridge for 2 weeks or in the freezer for up to 3 months.

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