Ingredients

2 slices thick sourdough bread
Butter (softened)
50g grated vintage cheddar
30g grated gruyère
20g mozzarella
1 tsp Dijon mustard
Pinch of sea salt
Pinch of cracked pepper
*Crispy onions (dried shallots)

Optional “next level” additions

Caramelised onion
Thin slices of tomato
Crispy bacon
A drizzle of hot honey
A smear of Vegemite

Method

Butter the outside of both bread slices generously.
Mix the cheeses, mustard, salt and pepper.
Pile the cheese mixture high between the bread.
Cook in a frying pan on low-medium heat.
Press lightly with a spatula.
Cook 3-4 minutes each side until golden and crunchy.
Let it rest for 1 minute before cutting.

*The Secret

Most people cook toasties too hot. Low & slow is the key.

Finally when fully toasted lift the top lid of bread and generously sprinkle in some crispy onions (dried shallots) for extra crunch.

Enjoy!