Name: Cheese and balsamic shallot toastie
Total time: 45 min
Yield: Serves 4
Ingredients: 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

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

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.