BACON, CHEESE + PICKLED ONION WITH SEEDS MUSTARD

MAKES 4

1 tbs olive oil 12 rashers streaky bacon 150g unsalted butter, softened 8 slices white sandwich loaf 2 tsp hot English mustard 3 tomatoes, thinly sliced 160g comte (French semi-hard cheese, from good delis – substitute Emmental or gruyere), coarsely grated 100g Montgomery cheddar (English cheddar, from good delis – substitute aged sharp cheddar), coarsely grated 2 spring onions, thinly sliced

PICKLED MUSTARD SEEDS

60g yellow mustard seeds 1/3 cup (80ml) chardonnay vinegar (from gourmet food shops – substitute white wine vinegar) 11/ 2 tbs caster sugar For the pickled mustard seeds, place the seeds in a saucepan and cover with cold water. Bring to the boil, then drain and refresh in cold water. Repeat process three times, then drain for a final time.

Combine vinegar, sugar, 2 tbs water and 1 tsp salt flakes in a bowl and stir until dissolved. Add mustard seeds, cover, and chill until cold.

To make the toasties, heat oil in a frypan over high heat and cook bacon for 3 minutes each side or until golden. Drain on paper towel and set aside.

Butter 4 slices bread, then spread a thin layer of mustard over butter. Top with bacon and sliced tomato.

Combine cheeses and spring onion in a bowl. Spoon over bacon and tomato.

Butter remaining 4 slices bread and spread pickled mustard seeds on top, gently pressing into butter. Invert the seed-topped bread onto the cheesetopped bread and press down gently.

Heat a sandwich press and butter one side of each sandwich. Place sandwiches buttered-side down on the hot press, then butter the top of each sandwich with remaining butter. Close press and cook sandwiches for 5-6 minutes or until golden and cheese has melted. Halve toasties and serve immediately.