Sharp cheddar melts into long strings inside golden, buttery bread, with a hidden kick: Sauce Martin’s Big Peat hot sauce, made with 47% Big Peat whisky and fresh chili peppers, slips in peat smoke and heat.
Serves 2 · 15 min
- Butter 4 slices of country bread on one side.
- Scatter 1 1/2 cups (150 g) of grated sharp cheddar over the unbuttered sides of 2 slices and add a few drops of Big Peat hot sauce.
- Close the sandwiches, buttered sides out, and cook them in a skillet over medium heat for 3 to 4 minutes per side, pressing lightly, until golden and melting.
- Cut in half and serve with pickles and a few more drops of sauce.
The star of this recipe: Big Peat Hot Sauce, by Sauce Martin.
