The Ultimate Cheese and Onion Toasty

Everyone loves a toasted sandwich, right?

The night’s are drawing in now and there’s a nip in the air. Soon we’re going to be digging out our winter coats and defrosting our cars; and on cold, grey days, a boring butty for lunch just isn’t going to cut it. Stuff it with layers of gorgeous texture and flavour and heat it up however, and you have a lunch to look forward to, not just an excuse to stop working for half an hour. So over the next few weeks, during my Ultimate Toasty Series, I’ll be showing you some of my best toasty (grilled cheese for my American followers) recipes, and a few different methods of making them.

The first in the series has to be the (humble no more) cheese and onion toasty. Instead of the usual rubbery, pre-sliced cheese and bit of white onion, lets take it to the next level! This recipe combines delicious, creamy goat’s cheese, sweet caramelised onion chutney with firm sliced butternut mushrooms fried off in herbs and garlic to give an aromatic undertone.

Make it the night before to save precious time in the mornings, but don’t toast it. Wrap it up, then take it to work with a small leaf salad and toast it on a toasty machine or an old George Foreman like I have for a really satisfying, filling, easy lunch.

Ingredients

  • 2 slices of bread (I’ve used brown seeded for extra texture)
  • 60g of goat’s cheese
  • 1 tablespoon of caramelised onion chutney
  • 2 chestnut mushrooms, sliced
  • 1 tablespoon of olive oil
  • A knob of salted butter
  • 1 small garlic clove, peeled and sliced
  • A pinch of thyme
  • A pinch of black pepper

Method

  • Put a pan on the hob on a medium/high heat and add the oil, butter, sliced garlic, mushrooms and thyme.
  • Fry for about 5 mins, turning the mushrooms every so often, until they are light brown in colour and just cooked.
  • Remove the mushrooms from the pan (not the garlic) and set aside.
  • Take one slice of bread and spread the chutney over one side, Followed by the goat’s cheese, black pepper and mushrooms.
  • Place the other slice of bread on top and cook until the cheese has melted and the bread is toasted evenly. If using an old George Foreman link me, flip half way through to ensure an even cook.
  • Serve with a fresh leaf salad.
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