Cheese and balsamic shallot toastie

Cheese and balsamic shallot toastie

  • serves 4
  • Easy

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



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


  • 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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Nutritional Information

  • Kcals 783
  • Fat 38g
  • Saturates 21.6g
  • Carbs 73.5g
  • Sugars 8.1g
  • Fibre 5.2g
  • Protein 34.2g
  • Salt 3.6g