Perfect Cheese Toastiewith Charred Onion Butter & Sweet Pickled Jalapeños

Combine white wine vinegar, lime juice, caster sugar and sea salt; add the sliced jalapeño and pickle in the refrigerator for 15–20 minutes.

Drizzle the brown onion and spring onions with olive oil.

Char the brown onion over an open flame, grill, or in a 400°F oven until deeply charred and soft; add the spring onions near the end and char until blistered.

Blend the charred onions with softened butter, smoked paprika, ground cumin and sea salt until smooth to make the charred onion butter.

Spread the charred onion butter generously on both the inside and outside of the sourdough slices.

Layer half of the Mexi Shred cheese, the pickled jalapeños, then the remaining cheese on one slice; close the sandwich.

Cook the sandwich over medium‑low heat for 3–4 minutes per side, pressing gently, until the bread is deeply golden and the cheese is fully melted.

Add a splash of water to the pan, cover with a lid, and cook for an additional 1–2 minutes.

Rest the toastie for 30 seconds, slice, and finish with a little lime zest.