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


  • 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.


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