The Ultimate Toastie with Smoky Chipotle Relish and Caramelized Onions

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Toasted Cheese

4 slices sourdough bread

2 tbsp Butter or Mayonnaise

NOMU Sea Salt Grinder

2 tbsp cup Smoky Tomato Chipotle relish (recipe below or a store-bought relish)

1/4 cup caramelized onions

200g grated cheddar cheese (or your favourite melting cheese)

NOMU Black Pepper Grinder

Smoky Tomato Chipotle Relish

2 tbsp NOMU EVOO

1 onion, finely diced

1 clove garlic – minced

1 tsp NOMU Cook’s Collection Spanish Smoked Paprika

1 tsp NOMU Cook’s Collection Chipotle Salt

1 tbsp balsamic or red wine vinegar

1 tbsp sugar

1 tin diced tomatoes

NOMU Salt & Pepper to season

Caramelized Onions

1 tbsp NOMU EVOO

1 tbsp butter

2 onions, halved and sliced

NOMU Salt Grinder

2 tbsp water


Toasted Cheese

The jury is out on whether butter or mayo gives you the best toastie! I think I’m in the mayo camp but either way, spread each slice of bread with your preference of butter or mayo, ensuring that you evenly cover the entire slice for even browning.  Top with a small grinding of salt.  Place 2 slices buttered side DOWN.  Spread each slice with a tbsp tomato relish.  Top with caramelized onions, followed by grated cheese.  Season with pepper.  Finally top each one with the remaining slices of bread, buttered side UP.  Using a spatula, carefully place in a heavy-based non-stick pan or skillet and gently fry over medium heat until beautifully golden brown on both sides and the cheese has completely melted.  If the cheese has not melted or if you’re feeding a crowd – place onto a baking sheet in a pre-heated oven for 5-10 minutes until hot, crispy and melted!  Slice in half and serve immediately!


Smoky Tomato Chipotle Relish

In a heavy saucepan, fry the onion in the olive oil until soft and translucent – add the garlic, paprika and Chipotle salt and fry for another minute.  Add a splash of vinegar to deglaze the pan.  Add the sugar followed by the tomato.  Season with salt and pepper, place the lid on and simmer on a low heat for 1 hour.  If you do not want to use it immediately – pour while hot into a clean, sterilized jar – allow to cool and keep in the fridge for one month.

Caramelized Onions

In a heavy based pan, heat the olive oil and butter.  Add the onions with a generous grinding of salt and gently fry the onions until soft and translucent.  Turn the heat down and keep stirring occasionally so that they do not catch and burn.  Add the water and continue cooking until deep golden brown and caramelized.  PS – adding salt to the onions early releases liquid and helps soften them without browning too quickly.

Tags: cheese

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