Kilard Cheddar Cheese, Carmelised red onion, smoked bacon and apple toasted sandwich

Recipe by Maurice McGeehan, @thenowastechef The perfect Cheesy sandwich!    
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
    For the caramelised red onion
  • 2 Red onions peeled and sliced
  • 3/4 cup Apple cide vinegar
  • 2 tbsp Brown sugar
  • 1 tbsp French thyme leaves
  • pinch Salt/pepper to season
  • 3 tbsp donegal Rapeseed oil
  • For the sandwich
  • 300 g Kilard Cheddar cheese grated
  • 1 Apple cut I half core removed thinly sliced
  • 8 Slices cooked smoked sticky bacon
  • 1/2 tsp Cayenne pepper
  • 8 Slices Sourdough bread
  • 2 tsp donegal Rapeseed Oil
  • 3 tbsp butter
  • A few leaves of flat leaf parsley to garnish
  1. For the caramelised red onion pour the oil in to a heavy based pan over medium-high heat and add the onions and cook until the onions start to soften and start to caramelise. Then add the thyme, brown sugar and cider vinegar and turn the heat down low and cook until all the liquid has evaporated, stir every so often to make sure the onions do not stick to the pan and burn then allow to cool.
  2. To assemble the sandwich place half the grated cheese on the four slices of the sourdough bread, then sprinkle the cayenne pepper over the cheese. Arrange the apple slice on the cheese the place two slices of the smoked sticky bacon on top of the apples. Spoon the caramelised red onion s on top of the bacon then the rest of the cheese over the onion followed by the top slice of bread.
  3. To cook set the oven at 180c then melt the butter in a pan with the rapeseed oil, place the parsley into the pan and lay sandwiches over the parsley in the pan and cook on a medium to low heat for a few minutes.
  4. Using a fish slice turn the sandwiches over then transfer the pan to the oven and cook for ten minutes.
  5. Remove the pan and let rest for five minutes before slicing in half and serving. Enjoy!!