A buttery crunch yields to a molten heart of salt-cured pastrami and sharp cheddar. The real magic is the dark, jammy sweetness of slow-caramelised onions meeting the vinegary snap of a gherkin. It’s a warm, gooey embrace in every bite.
Ingredients:
Method:
1. Heat butter and olive oil in a pan over medium-low heat.
2. Add sliced onions with a pinch of salt.
3. Cook gently for 15–20 minutes, stirring occasionally.
4. Add brown sugar halfway through to deepen colour.
5. Cook until soft, deeply golden and jammy. Set aside.
Tip: Don’t rush this. Proper caramelisation makes the sandwich.
6. Toast or fry the soda farls
7. Spread mustard generously on one cut side of each farl.
8. Layer the ingredients; top with the other half:- Cheddar
- Pastrami
- Caramelised onions
- Pickles
- A little more cheddar (this helps glue it together)
9. Butter the outside of both top and bottom.
10. Heat a heavy pan over medium-low.
11. Cook 3–4 minutes per side, pressing gently with a spatula.
12. Turn when golden and crisp.
13. Cook until cheese is fully melted and edges are deeply toasted.
