Caramelised Onion & Mushroom Pan-Fried Cheese Toastie
with Truffle Chips and Balsamic Brussels Sprouts
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Our Caramelised Onion & Mushroom Pan-Fried Cheese Toastie combines sweet, savoury and earthy flavours for an elevated version of family favourite cheese toasties. Serve with truffle chips and balsamic seasonal sprouts for extra cosiness.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
200 grams
Brussels Sprouts
2 unit(s)
Garlic Clove**
80 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
180 grams
Sliced Mushrooms
1 sachet(s)
Truffle Zest
Not included in your delivery
20 grams
Butter
1 tsp
Sugar
1 tbsp
Honey
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Heat the butter (see pantry for amount) in a large frying pan on medium heat.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion fries, trim the Brussels sprouts and halve through the root. Peel and grate the garlic (or use a garlic press).
Pop the Brussels sprouts onto a baking tray. Drizzle over some oil and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the chips have 20 mins remaining, add the sprouts the oven and roast on the middle shelf until browned and tender, 18-20 mins.
Turn the sprouts halfway through and toss in the balsamic vinegar, then return to the oven for the remaining roasting time.
When the onion has caramelised, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins. Grate the cheese. Halve the ciabattas.
Add the garlic to the mushrooms for the last min of cooking time and fry, 1 min.
Spoon the mushrooms onto the base of each ciabatta. Top with the cheese, then sandwich shut with the ciabatta lids and firmly press all the ingredients inside.
Give the frying pan a quick wipe, then add a drizzle of oil and return to a medium-high heat.
Once hot, add the sandwiches, pressing down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.
Once the sprouts are roasted, drizzle over the honey (see pantry for amount) and toss until coated.
Once the chips are ready, sprinkle over the truffle zest and toss together.
When everything's ready, share the mushroom grilled cheese sandwiches between your plates.
Serve the honey-balsamic Brussels sprouts and truffle chips alongside with mayo (see pantry for amount) for dipping.
Enjoy!
