Okay lads, I'm going in.
Consulting the
recipe, I have laid out my bread slices and chosen not to butter them a) to avoid sloppiness (!!) and b) because what do you think I am, the trillionaire daughter of a baron? No butter for me, thankspaceyou.
This is the yield from two stale leftover mince pies. In a rare miracle for a JM recipe, sloppy is not the right word, but I have my instructions and must maraud onwards.
I'm using some extra mature cheddar because it's what I have in and because all cheese is the same anyway.
I don't own a toastie maker and my grill is currently out of service, so I'm doing this the American grilled cheese way (maverick, y'all).
Jack's instructions don't mention buttering the outside (butter? on a toastie?), just oiling the toastie maker if that's what you're using, so I've just thrown a bit of sunflower oil into the pan.
It actually looks pretty nice! Maybe it won't be so bad?
... Fraus, it's appalling. The mince pie taste hits you first, which is momentarily quite appealing, but then the shock of the cheese rolls through you like that saliva-y wetness in the mouth you get just before you vomit.
It's somehow both too dry for a toastie and distressingly squishy with hot fruit. I managed two bites before I threw it away and then immediately took out the bin because I didn't want to look at it and be reminded.
I have since eaten a normal toastie (buttery and delicious), but a ghostly mouthfeel is lingering.
I dedicate this abomination to you all.