Main American

Matt Preston's toasted cheese sandwich with 'quickled' onions

Name: Matt Preston's toasted cheese sandwich with 'quickled' onions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: /american
Ingredients: 1 leek, dark outer leaves removed; 1/2 garlic clove, finely grated; 2 tbs finely grated parmesan; 1/2 cup (60g) grated Gruyere or manchego; 1/2 buffalo mozzarella ball (60g), torn; 25g softened unsalted butter or mayonnaise; 2 x 2cm-thick slices white bread; 2 tsp Dijon mustard; 1 red onion, thinly sliced into rings; 1/4 tsp sea salt; 1 tsp caster sugar; 1 tbs red wine vinegar

2 ratings

15m

10m

Toasted cheese sandwich with quickly onions — Toasted cheese sandwich with quickled onions

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by Matt Preston

delicious. senior editor

Dec 01, 2016

Your choice of cheese is crucial for this recipe. Go with manchego, Gouda or Gruyere and turn an average cheese toastie into something special.

1 leek, dark outer leaves removed
1/2 garlic clove, finely grated
2 tbs finely grated parmesan
1/2 cup (60g) grated Gruyere or manchego
1/2 buffalo mozzarella ball (60g), torn
25g softened unsalted butter or mayonnaise
2 x 2cm-thick slices white bread
2 tsp Dijon mustard

Quickled onions

1 red onion, thinly sliced into rings
1/4 tsp sea salt
1 tsp caster sugar
1 tbs red wine vinegar

Method

1.

For quickled onions, toss onion, salt and sugar in a bowl. Set aside for 15 minutes to pickle slightly. Stir through vinegar. Set aside for at least 2 minutes or until needed.
2.

Clean and trim the leek. Place in a microwave-safe container and microwave uncovered on high for 4 minutes or until the leek is just tender. Split lengthwise then remove the soft inner layers and place in a bowl, discarding the outer layers. Stir through garlic and cheeses.
3.

Preheat a sandwich press or frypan over medium heat. Butter one side of each slice of bread. Place, butter-side down, on a piece of baking paper.
4.

Spread Dijon over one slice. Make a slight indent in the centre of the other slice of bread and fill with leek mixture. Season, then top with the Dijon-spread slice of bread. Cook for 2 minutes each side or until golden and cheese is melted (if using a sandwich press, don’t push down too hard).
5.

Serve toastie with quickled onions.