Add a delightful French twist to a classic street-food favorite with our grilled cheese sandwich recipe. Made with Mimolette and Comté PDO cheese, get ready for some melt-in-your-mouth goodness. Now is the time to learn how to make the best cheese toastie!
Clean the mushrooms and cut into thin slices. Peel the garlic, remove the germ and chop finely.
Pour a drizzle of olive oil and a knob of butter into a frying pan over a medium heat. Add the mushrooms and garlic and cook for a few minutes. Set aside.
Prepare the onion confit: peel and finely chop the onions. Heat the oil in a frying pan, add the onions and cook over a low heat for around twenty minutes. After 10 minutes, add the balsamic vinegar, sugar and half a glass of water. Leave the onions to melt until you achieve the desired texture, again over a low heat.
Pour some oil into a frying pan and heat over a medium heat. Place 4 slices of country-style bread on top and brown on both sides.
On two slices, place a few slices of the Mimolette and Comté cheeses, a large spoonful of onion confit and the mushrooms.
Close the pan and heat again until the cheese has melted. You can also place the sandwich in the oven for a few minutes if you find the cheese is not melting.