Cooking Pal
Cheese and Onion Sandwich
← Back to recipes

Cheese and Onion Sandwich

A classic, quick cheese and onion sandwich with caramelised onions and mature cheddar. Ready in about 20 minutes — perfect for lunch or a light supper. Serves 2.

Prep:10 min
Cook:10 min
Total:20 min
Servings:2
easy
sandwich
vegetarian
quick
lunch

Ingredients

  • •4 slices Thick-cut bread slices
  • •120 g Mature cheddar cheese, grated or sliced
  • •1 small Onion (small), thinly sliced
  • •20 g Unsalted butter, softened (for spreading)
  • •1 tbsp Olive oil (for frying onion) (optional)
  • •1 tbsp Dijon mustard (optional)
  • •0.5 tsp Caster sugar (optional, for caramelising)
  • •1 pinch Salt
  • •0.25 tsp Black pepper, freshly ground

Instructions

  1. 1.Prepare ingredients: thinly slice the onion, grate or thinly slice the cheddar, and butter one side of each bread slice. If using mustard, spread a little on the unbuttered side of two slices.
  2. 2.Caramelise the onion: heat the olive oil (or ½ tbsp butter) in a non-stick frying pan over medium heat. Add the sliced onion, a pinch of salt and the caster sugar (if using). Cook, stirring occasionally, until the onion is soft and golden-brown — about 8–10 minutes. Reduce the heat if the onion starts to stick or burn.
  3. 3.Assemble the sandwiches: place two buttered-sides-down slices on a board. Divide the grated/sliced cheese evenly on these slices. Spoon the warm caramelised onion over the cheese, season with a little black pepper, then top with the remaining bread slices (buttered side up).
  4. 4.Cook the sandwiches: heat a clean frying pan or griddle over medium heat (or preheat a sandwich press). Place the sandwiches in the pan and cook for 2–3 minutes each side, pressing down gently with a spatula, until the bread is golden and the cheese has melted. If using a sandwich press, cook until golden and heated through (about 3–5 minutes).
  5. 5.Rest and serve: transfer the sandwiches to a board, leave to rest for 1 minute, then cut in half and serve immediately. Adjust seasoning to taste.