This episode contains explicit language.

The perfect toasted cheese sandwich is a thing of beauty.

It is as gastronomic as any Michelin start.

This is celebrity chef and cookbook author Jamie Oliver.

Tell me about your perfect toasted cheese sandwich.

Okay, so first of all, as much as I'm into artisan breads and love care,

attention, rare breed grains of flour and, you know, you want really rubbish white bread.

You know, you want something spongy. I think some good cheddar's kind of cool, something

oozy, but pick your cheese as long as it's oozy. You don't have to go OTT because once you have the

perfect toasty, you take it out, then you get a grater on the fine side and you grate some

cheese into the pan. Almost like what we would call a doily. You know those funny little paper things

you get. And then you let that just start to catch, right, 30 seconds, and you put the sandwich back in it.

Whoa.

Okay?

And then if you can be bothered, like a little pinch of like cayenne or a tiny, tiny shaker Tabasco, believe you me, it works.

And then when you kind of push the cheese and it kind of moves as a kind of object, pick it up.

So Jamie says you take a spatula and pick up the sandwich and cheese doily so the edges

of the cheese doily hang straight down on all sides.

You hold it in the air like that and you let it cool for a few seconds so the cheese doily

solidifies.

Then you flip it upside down so now the cheese is sticking up, and it's like

a crown.

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