Name: Speck and cheese toasties with gribiche
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 500 g smoked speck or bacon, rind removed, thinly sliced; Softened butter, for spreading; 12 thick slices crusty white bread, lightly toasted; Dijon mustard, for spreading; 400 g gouda cheese, coarsely grated; 100 g comté cheese (available from specialist food shops; or use gruyère), coarsely grated; Gribiche; 3 eggs; 2 shallots, finely chopped; 120 g cornichons (baby gherkins), finely chopped; 1/4 cup capers, finely chopped; 3 tsp finely chopped tarragon; 1/3 cup finely chopped flat-leaf parsley; 1/4 cup olive oil

Speck and cheese toasties with gribiche

There’s no denying the appeal of a cheesy, crunchy toasted sandwich, and this recipe certainly delivers. Filled with smoked speck, gouda and comté, and slathered with homemade gribiche, this toastie is one for the ages.

Makes 6

Prep

45M

Cook

15M

Total

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Ingredients

500 g smoked speck or bacon, rind removed, thinly sliced

Softened butter, for spreading

12 thick slices crusty white bread, lightly toasted

Dijon mustard, for spreading

400 g gouda cheese, coarsely grated

100 g comté cheese (available from specialist food shops; or use gruyère), coarsely grated

Gribiche

3 eggs

2 shallots, finely chopped

120 g cornichons (baby gherkins), finely chopped

1/4 cup capers, finely chopped

3 tsp finely chopped tarragon

1/3 cup finely chopped flat-leaf parsley

1/4 cup olive oil

Method

1.Preheat oven to 220°C. Line a baking tray with baking paper. For gribiche (a cold egg sauce), [hard-boil the eggs](https://www.foodtolove.co.nz/recipes/hard-boiled-egg-9494|target=”_blank”) (9-10 minutes) then peel, finely chop and place in a bowl with remaining gribiche ingredients. Stir to combine and season.

2.Cook speck or bacon in batches in a large non-stick frying pan over high heat, turning occasionally, until golden.

3.Butter bread on one side, spread lightly with mustard, then place half the slices, mustard-side up, on 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.

Profile Lisa Featherby

Lisa Featherby

Ingredients

Method

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