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. ●