This competition is now closed

Cheese and balsamic shallot toastie

Name: Cheese and balsamic shallot toastie
Total time: 45 min
Ingredients: olive oil for frying; echalion (banana) shallots 8, finely sliced; balsamic vinegar 2 tbsp; salted butter 50g; sourdough bread 8 large slices; Dijon mustard 1 tsp; cheddar 100g, grated; gruyère 100g, grated; mozzarella 100g, sliced

Summer sale – try 3 issues of olive Magazine for only £5

45 minutes
serves 4
Easy

Seriously slow-cooked shallots, a three-cheese mix, wedges of sourdough and a little mustard makes for an epic lunchtime toastie

By Amanda James

February 8, 2020 at 11:00 am

Ingredients

 olive oil for frying
echalion (banana) shallots 8, finely sliced
balsamic vinegar 2 tbsp
salted butter 50g
sourdough bread 8 large slices
Dijon mustard 1 tsp
cheddar 100g, grated
gruyère 100g, grated
mozzarella 100g, sliced

Method

Step 1

Heat 1 tbsp of olive oil in a non-stick frying pan. Gently cook the shallots with some seasoning for 25-30 minutes or until soft, golden and caramelised. Splash in the vinegar and bubble until evaporated, then cool.
Step 2

Butter both sides of each bread slice, leaving half the butter to fry the toasties. Spread four of the slices with a layer of dijon mustard followed by the cheeses, the balsamic shallots and some seasoning. Top with the remaining slices of bread and press lightly together.
Step 3

Heat a large non-stick frying pan over a medium heat and melt the rest of the butter. Fry the toasties, in batches, for 2-3 minutes on each side or until crispy, golden and oozy. Serve immediately.