Speck and cheese toasties with gribiche

Gourmet Traveller (Australia) - - Food -

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. ●

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