Keens Cheddar Recipe

Prepare and cook onions

Peel and thinly slice 2 medium red onions. Heat 1 tablespoon olive oil and 1 teaspoon butter in a medium frying pan over medium heat until butter melts and foams.

Add the sliced onions to the pan and stir to coat. Cook gently for 8–10 minutes, stirring occasionally, until the onions are softened and starting to caramelize but not burned.

Add 2 tablespoons soft brown sugar, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar and 2 tablespoons water. Stir to combine, reduce heat to low, and simmer gently.

Season with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and the optional pinch (1/4 tsp) of chili flakes if using. Continue to cook, stirring every few minutes, for 12–15 minutes until the chutney is thick, glossy and most liquid has reduced. Taste and adjust seasoning or acidity with a little extra vinegar or sugar if needed. Remove from heat and allow to cool slightly; chutney will thicken more as it cools.

Grate or thinly slice 200 g mature cheddar cheese. Butter one side of each of the 4 slices of white bread with the 2 tablespoons of room-temperature unsalted butter (these will be the outsides). If you like a touch of sharpness, spread 1 teaspoon English mustard sparingly on the unbuttered side of two slices (these will be the inside facing the cheese).

Spread a generous layer (about 1–2 tablespoons) of the warm-or-cooled red onion chutney onto the unbuttered side of the two bread slices with mustard (or directly onto the bread if skipping mustard). Distribute the grated/sliced cheddar evenly between those two slices, pressing the cheese lightly into the chutney so it adheres.

Top with the remaining two bread slices, buttered side out, to form two sandwiches.

Heat a heavy-bottomed skillet or griddle over medium-low to medium heat. Place one sandwich in the skillet and cook for 3–4 minutes until the bottom is golden brown. Press gently with a spatula or use a weighted grill press to encourage even contact and melting.

Carefully flip the sandwich and cook the second side for another 3–4 minutes until golden and the cheese has melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and finish melting the cheese.

Repeat with the second sandwich. When done, transfer sandwiches to a board and let rest 1 minute. Cut diagonally if desired and serve immediately while cheese is gooey and chutney warm.