Cheese & balsamic shallot toasties

Chewy toasties, layered with mouth-watering fillings, are perfect as a warming lunchtime treat


by Liz O'Keefe |
Published on

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

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.

More recipes for melt-in-the-mouth toasties are in the February 2022 issue of LandScape magazine...

Missed an Issue?

You can get LandScape back issues or subscribe to LandScape.

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us