Cheese and Anchovy Sandwich

Ingredients

• 1 slice cheese (Cut the slice proportionally — a thicker slice for one large sandwich, or divide it for two small ones. A firm, flavourful cheese such as cheddar works well.)
• 1 small amount (a few drops to 1 teaspoon) fresh salad oil (A neutral or light-flavoured oil such as mild olive oil. Use just enough to help bind the paste.)
• 1 teaspoon made mustard ('Made mustard' refers to prepared mustard — use a smooth English-style or Dijon mustard.)
• 1 small pinch black pepper (Freshly ground is best. Add to taste.)
• 1 small pinch salt (Add carefully — the anchovy is already salty. Taste before adding more.)
• 1 whole anchovy fillet anchovy (Use a preserved or oil-packed anchovy fillet. Wipe it thoroughly with a clean cloth or kitchen paper to remove excess oil before using.)
• 1 small amount (optional, up to 1 teaspoon) butter (Only add if the paste is too thick to spread smoothly. Use softened butter at room temperature.)
• 1 small dust (light pinch) Nepaul pepper (Nepaul pepper is a historical term for a hot Himalayan chilli pepper or pepper. Substitute with a small pinch of cayenne pepper or hot chilli powder if unavailable.)
• 2 slices (for 1 large sandwich) or 4 slices (for 2 small) bread (Use your preferred bread. A firm, slightly dense bread such as white sandwich bread or a thin-sliced loaf works well to hold the spread.)

Instructions

1. 1Place the slice of cheese into a mortar (or a small sturdy bowl if you don't have one). Using a pestle (or the back of a sturdy spoon), pound and mash the cheese firmly until it begins to break down. Add the fresh salad oil a few drops at a time, the teaspoon of made mustard, a small pinch of black pepper, and a small pinch of salt. Continue pounding and working the mixture together until it forms a rough, cohesive paste. The oil helps loosen the cheese and bring everything together.
2. 2Take the anchovy fillet and wipe it thoroughly on both sides with a clean cloth or a piece of kitchen paper to remove as much of the excess oil as possible. Place the wiped anchovy into a fine-mesh sieve set over the bowl containing your cheese paste. Using the back of a spoon, press and push the anchovy through the sieve so it passes into the cheese mixture below as a fine purée. This step removes any fibrous texture and blends the anchovy smoothly into the paste. If the mixture becomes very stiff or difficult to work, add a small amount of softened butter (up to about 1 teaspoon) to loosen it.
3. 3Using a spoon or spatula, mix the entire contents of the bowl thoroughly until the anchovy is fully combined with the cheese paste and all the ingredients are evenly distributed. The finished mixture should be smooth enough to spread and uniform in colour and texture.
4. 4Sprinkle a very small 'dust' — meaning just a light pinch — of Nepaul pepper over the paste. Nepaul pepper is a historical Himalayan spice; if unavailable, use a tiny pinch of cayenne pepper or hot chilli powder as a substitute. Stir it in gently. This adds a final layer of heat and spice to the spread.
5. 5Lay your bread slices out on a clean board or plate. Spread the cheese and anchovy paste evenly over one slice of bread, covering it all the way to the edges. Place the second slice of bread on top and press gently together. Cut to serve as one large sandwich, or repeat the process across four smaller slices of bread to make two small sandwiches. Serve immediately.