These cheese and balsamic shallot toasties offer a delicious twist on a much-loved classic pairing, blending gooey, melted mature Cheddar with shallots, gently caramelised in tangy balsamic vinegar. Layered between slices of golden, crispy bread, each toastie delivers a perfect balance of rich, savoury flavours and subtle sweetness. The perfect winter recipe for a cosy lunch or a comforting afternoon snack, this easy cheese toastie recipe is simple to prepare and guaranteed to bring warmth and indulgence to any chilly day.
What is the best bread to use for cheese and balsamic shallot toasties?
To make the perfect cheese and balsamic shallot toastie, classic white farmhouse loaf, rustic sourdough, or hearty wholegrain bread are all excellent options. Choose a sturdy, thick-sliced bread that will crisp up beautifully in the pan, without becoming soggy or falling apart. These types of bread provide the ideal texture to hold the hot, molten cheese and caramelised balsamic shallots, while also adding delicious flavour and crunch. For the best results, avoid thin-sliced or very soft bread, as they may not support the rich filling of your cheese toastie.
What can I serve with cheese and balsamic shallot toasties?
These toasties can be paired with a warming bowl of soup, a crisp green salad, or oven-roasted vegetables for a satisfying lunch.
How to make cheese and balsamic shallot toasties
Ingredients
Serves 2
6 banana shallots, peeled and sliced lengthways
5 tbsp balsamic vinegar
2 tbsp caster sugar
4 thick slices of bread
2 tbsp olive oil
160g extra mature Cheddar, grated
black pepper
Method
In a small saucepan, combine the shallots, balsamic vinegar and caster sugar, and season with pepper. Simmer for 15-20 mins until softened and sticky, then set aside.
Preheat the oven to 100°C/80°C fan/gas mark ¼. Brush both sides of the slices of bread with the olive oil.
Divide the cheese between 2 of the slices, then divide all but 2 tbsp of the shallot mixture between them, evenly layering the shallots over the cheese. Top each sandwich with another slice of bread, then heat a non-stick frying pan over a medium heat. Place 1 sandwich, so the cheese layer is nearest the heat, in the frying pan and lay a large heatproof plate on top, followed by a 400g weight or a tin of tomatoes. Cook for 2-3 mins, then remove the plate and weight, and turn over the sandwich and weigh down in the same way. Cook for 1-2 mins, then keep warm in the oven while repeating the process with the second sandwich. Place the second sandwich in the oven, then take out both after 5 mins.
Cut the sandwiches in half and serve with the remaining balsamic onion mixture.
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine. She has written several cookbooks, including the Gourmand award-winning The Mushroom Cookbook. A respected voice in the UK food scene, she regularly judges prestigious food awards and is a member of The Guild of Food Writers. Follow her on Instagram @ecjokeefe
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