7

Speck and cheese toasties

with gribiche

MAKES 6 // PREP TIME 25 MINS // COOK 35-40 MINS

Like a classic ham-and-cheese toastie, only better.

500 gm smoked speck or bacon,

rind removed, thinly sliced

Softened butter,

for spreading

12 thick slices crusty bread,

lightly toasted

Dijon mustard, for spreading

400 gm Gouda, coarsely grated

100 gm Comté, coarsely grated

SAUCE GRIBICHE

3 eggs

2 golden shallots,

finely chopped

120 gm cornichons,

finely chopped

50 gm (¼ cup) capers,

finely chopped

3 tsp finely chopped tarragon

⅓ cup finely chopped

flat-leaf parsley

60 ml (¼ cup) olive oil

1 Preheat oven to 220°C. Line

a baking tray with baking paper.

For sauce gribiche, cook eggs in

a saucepan of boiling water until

hard-boiled (9-10 minutes). Peel,

finely chop, then place in a bowl

with remaining ingredients and

stir to combine. Season to taste.

2 Cook speck in batches in

a large non-stick frying pan over

high heat, turning occasionally,

until golden (3-5 minutes).

3 Butter bread on one side,

spread lightly with mustard,

then place half the slices,

mustard-side up, on prepared

tray. Top with speck and

cheeses, then sandwich with

remaining bread, mustard-side

down, pressing lightly. Bake until

golden and cheese has melted

(10-15 minutes). Spoon gribiche

into toasties to serve.●