Vegan O'toole Toastie Recipe

Blend sauce

Place drained soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, Dijon mustard, sea salt and smoked paprika into a high-speed blender. Blend until completely smooth and creamy, about 1–2 minutes. Scrape down sides and blend again. The sauce should be pourable but thick.

Adjust and warm

Taste and adjust seasoning (add up to 0.5 tsp more salt or a pinch of sugar if too tangy). If you prefer a looser sauce for spreading, add 1–2 tbsp more plant milk. Warm gently in a small saucepan over low heat, whisking until slightly thickened, 2–3 minutes — do not boil. Remove from heat and set aside.

Thinly slice the tomato and very thinly slice half a red onion into rings. Place slices on a paper towel and lightly salt (0.25 tsp) the tomato to draw out excess moisture for 5 minutes, then pat dry—this helps prevent a soggy toastie.

If using basil, stack leaves, roll tightly and thinly slice (chiffonade) or leave whole small leaves for layering.

Butter one side of each bread slice lightly with vegan butter (about 1/2 tbs per slice). If using vegan mayonnaise, spread 1/2 tsp on the unbuttered side of two slices for extra creaminess.

On the unbuttered side of two bread slices, spread about half of the warmed O’Toole-style cheese sauce (roughly 60 ml / 4 tbs each). Top the sauce with an even layer of grated or sliced vegan cheddar (divide 100 g between two sandwiches).

Arrange tomato slices (about half the tomato per sandwich) over the cheese, then scatter thin red onion rings, season with a light crack of black pepper (about 1/8 tsp per sandwich). Add a few basil leaves if using.

Spoon the remaining cheese sauce over the vegetables for extra meltiness, then place the remaining bread slices on top, buttered side up, to close the sandwiches.

Heat a non-stick skillet or cast-iron pan over medium-low heat. Place assembled sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula or a weighted press, until bread is golden brown and cheese has melted. Adjust heat down if bread browns too quickly before cheese melts.

Alternatively, cook in a sandwich press/panini maker according to manufacturer instructions until sandwich is evenly browned and warmed through (about 4–6 minutes).

Remove toasties from heat and let rest 1 minute to set. Cut each sandwich in half diagonally and serve immediately.