In this cooking masterclass, I’m breaking down the anatomy of the Ultimate Gourmet Chicken Toastie. (Cheese melt) This isn’t just a recipe; it’s a tutorial on culinary balance, texture, and heat management. Kenji will be supervising and keeping me on my toes.

I cover the science of the ‘cheese glue’ technique, why low-and-slow heat is essential for sourdough, and how to balance savoury roast chicken with sharp Gruyère.

Whether you use a frying pan or a press, these chef techniques will ensure you never make a sad sandwich again.