Ultimate cheese toastie

INGREDIENTS:

• 50g unsalted butter
• 1/2 eschalot, finely chopped
• 1/2 cup (90g) finely chopped Swiss brown mushrooms
• 1 tbs thyme leaves, plus extra to serve
• 2 tbs verjuice or white wine
• 1/2 tsp truffle oil
• 150g sliced cheddar, plus 2 tbs grated
• 2 slices white bread
• 100g sliced Taleggio cheese, rind removed

Instructions:

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.