Guinness® Caramelised Onion, Three Cheese and Bacon Toastie

Meanwhile, halve, peel and thinly slice the red onion. Grate the Cheddar and Red Leicester cheeses.

Quarter, core and slice the apple (no need to peel). Halve the ciabattas.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add the apple, season with salt and pepper, then toss to coat. Set aside for later.

In a medium bowl, combine the cheese sauce, grated Cheddar and Red Leicester cheeses. Season with pepper and mix until combined into a thick paste. 

Heat a drizzle of oil in a large frying pan on medium-low heat.

Once hot, add the onion and bacon, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once golden, add the Guinness® paste, water and sugar for the onions (see pantry for both amounts) and cook until thick and glossy, 1-2 mins more.

Once glossy, pop the onions and bacon into a small bowl and set aside for later.

Spread the cheese mixture onto the base of each ciabatta, leaving a small border around the edge to prevent it from spilling out when pressed. 

Top with Guinness caramelised onions and bacon. Sandwich shut with the ciabatta lids and press down firmly so the filling sticks together. 

Give the (now empty) frying pan a quick clean, then add a drizzle of oil and return to medium-high heat. 

Once hot, add the sandwiches, pressing down with a spatula or a heavy-bottomed pan.

Cook, pressing occasionally, until the bread is golden and toasted and the cheeses have melted, 3-4 mins per side.