Poutine cheese toastie with gravy
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
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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
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
1 red onion
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20g salted butter
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½ tbsp plain flour
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½ tbsp balsamic vinegar
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300ml beef stock
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4 tbsp mayonnaise
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4 slices thick white bread
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100g mozzarella
(mozzarella in blocks or bags, rather than balls in brine)
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275g cooked chunky chips
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100g extra mature cheddar
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Nutrition: Per serving
- kcal1159
- fat67g
- saturates26g
- carbs95g
- sugars10g
- fibre9g
- protein38g
- salt2.82g
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
Air-fry at 190C for 6-8 mins, flipping over halfway through until golden. Reheat the gravy and serve alongside the toastie for dunking.
Recipe from Good Food magazine, April 2026
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