Serves 2
Ingredients
1 tablespoon (20g) Cheeki Beef Tallow
2 brown onions, thinly sliced
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
4 thick slices sourdough
softened butter, for spreading
2 teaspoons Dijon mustard
120g aged cheddar, grated
50g Cheeki Garlic Biltong, thinly sliced
small handful rocket
Melt the tallow in a frying pan over medium-low heat. Add the onions and a pinch of salt and cook for 12-15 minutes, stirring occasionally, until soft and golden.
Add the sugar and balsamic and cook for 2 minutes more or until sticky. Set aside.
Butter the outside of each slice of bread and spread mustard on the inside of two of them.
Build each toastie with cheddar, then onions, biltong and rocket, then more cheddar, and top with the second slice, buttered side out. Cheese against both faces is what glues it together.
Wipe out the pan and set it over medium-low heat. Cook for 3-4 minutes each side, pressing gently with a spatula, until deep golden and the cheese has melted through.
Rest for 1 minute, then cut on the diagonal.
CHEEKI TIP: Medium-low, not high. High heat browns the bread long before the cheese melts. The biltong goes inside the sandwich where it steams gently, rather than on top where it would only dry out.