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.

By Lisa Featherby
  • 45 mins preparation
  • 15 mins cooking
  • Makes 6
  • Print


  • 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
  • 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


  • 1
    Preheat oven to 220°C. Line a baking tray with baking paper. For gribiche (a cold egg sauce), hard-boil the eggs (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.