Poutine cheese toastie with gravy
Combine the elements of poutine – a beloved comfort food in Canada of fries, gravy and cheese curds that hails from Quebec – in this toastie twist
- Prep:10 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 1159
- fat 67g
- saturates 26g
- carbs 95g
- sugars 0g
- fibre 9g
- protein 38g
- salt 2.82g
Ingredients
- 1 red onion
- 20g salted butter
- ½ tbsp plain flour
- ½ tbsp balsamic vinegar
- 300ml beef stock
- 4 tbsp mayonnaise
- 4 slices thick white bread
- 100g mozzarella (mozzarella in blocks or bags, rather than balls in brine)
- 275g cooked chunky chips
- 100g extra mature cheddar
Method
Thinly slice the onion. Melt the butter in a medium saucepan over low heat. Scrunch up a small piece of baking parchment and rinse under the tap. Cook the onions in the pan, covered with the baking parchment, for 15 mins, stirring often until they’ve started to soften and caramelise.
Add the flour and stir into a paste, then cook for 30 seconds more. Add the vinegar and continue to cook until it has almost evaporated completely, then slowly add the stock, a little at a time, stirring until you have a smooth onion gravy.
Spread the mayo over both sides of the bread. Thickly slice the mozzarella, then lay half across 2 slices of the bread. Layer up with the chips, then the cheddar, some black pepper and the remaining mozzarella, then close the sandwiches and slice in half.
Air-fry at 190C for 6-8 mins, flipping over halfway through until golden. Reheat the gravy and serve alongside the toastie for dunking.
