Method

• 1.
  Melt 20g butter in a small frypan over medium heat. Add eschalot and cook, stirring, for 1 minute or until fragrant.
• 2.
  Add the mushroom and cook, stirring, for 2 minutes, then add the thyme and verjuice and cook for a further 1 minute or until liquid has completely reduced.

• 3.
  Stir in truffle oil and season. Remove from heat and set aside to cool slightly.
• 4.
  Place cheddar on one slice of bread. Top with the mushroom mixture and Taleggio. Season, then sandwich with the remaining slice of bread.
• 5.
  Melt remaining 30g butter in a small frypan over medium-low heat. Carefully place the sandwich in the pan and cook without turning, for 3 minutes or until base is golden. Remove from pan.
• 6.
  Sprinkle the grated cheddar evenly in the centre of the frypan, then place the sandwich, untoasted-side down, over the cheese (this has to be done quickly to ensure the cheese will stick to the outside of the toastie and form a wonderful crust).
• 7.
  Cook for a further 3 minutes or until golden, adding more butter if necessary to prevent sticking.
• 8.
  Cut in half and sprinkle with extra thyme leaves and salt flakes to serve.