"London’s most famous toastie is served swiftly from a hatch at Borough Market, rustled into a white paper bag. Poilane sourdough is sliced thinly and clamped around heaps of grated Montgomery cheddar, Comte, and importantly Ogleshield, a washed rind (Raclette-like) cheese developed by Kappacasein owner Bill Oglethorpe. Diced leeks, red onion, and crushed garlic add further excitement. Its popularity is justified." - Helen Graves