Vegemite and Cheese Sanger

Name: Vegemite and Cheese Sanger
Cook time: 8 min
Total time: 8 min
Ingredients: 2 slices of White Bread; 1 1/2 tsp Vegemite; 1/2 cups Cheddar Cheese, shredded; 1 tbsp Butter, softened

A classic Australian-style toasted sandwich with a salty Vegemite layer and plenty of melted cheddar. Buttered bread is cooked until crisp and golden, with the cheese turning gooey inside for a quick, satisfying snack or lunch. Best served hot, straight from the pan.

A classic Australian-style toasted sandwich with a salty Vegemite layer and plenty of melted cheddar. Buttered bread is cooked unt... Show more

By Big Nibbles ·
Vegemite Variation of Grilled Cheese Sandwich

Health Grade

D- · Occasional

Time

5 min

Price

2,02 €

Calories

755 kcal

vegetarian

few ingredients

quick

easy

Method

Butter the bread

Lay out 2 slices of White Bread on your work surface. Spread the softened Butter over one side of each slice in a thin, even layer, taking it right to the edges so the sandwich toasts evenly and gets nicely golden all over.

Spread the Vegemite

Turn the bread slices over so the unbuttered sides are facing up. Spread a very thin layer of Vegemite across both slices, again reaching the edges. Keep it light here—Vegemite is strong, so a little goes a long way.

Assemble the sandwich

Scatter a generous, even layer of Cheddar Cheese (shredded) over one Vegemite-covered slice. Place the second slice on top with the Vegemite side facing down toward the cheese, leaving the buttered sides on the outside so they can toast in the pan.

Heat the pan

Set a frying pan over medium heat and let it warm for about 1 minute so the bread starts to toast as soon as it hits the surface, rather than slowly drying out.

Toast and serve

Place the sandwich in the warm pan and cook until the bottom is golden brown and the cheese has started to melt, about 3 minutes. Flip carefully and cook the second side for 2 to 3 minutes, until both sides are evenly browned and the cheese is fully melted. Transfer the sandwich to a board, cut it in half, and serve immediately while hot and gooey.