Cheddar and provolone toasties with quick-pickled onion


These deliciously cheesy toasties are great as is, but thickly sliced leg ham or even spicy salami would make for a tasty addition.

You'll need

300 gm crème fraîche 150 gm each grated cheddar and provolone piccante (see note) 1 tbsp Dijon mustard 8 thick slices sourdough or rye sourdough 30 gm butter, diced   Quick-pickled onion 1 Spanish onion, thinly sliced into rounds 60 ml (¼ cup) red wine vinegar 2 tsp caster sugar

Method

  • 01
  • For quick-pickled onion, combine ingredients in a bowl, season to taste and stand until onion changes colour (8-10 minutes).
  • 02
  • Preheat oven to 180C. Mix crème fraîche, cheeses and mustard in a bowl and season to taste. Spread over bread slices, then form stacks of 2 slices, cheese-side up. Heat butter in a large ovenproof frying pan over medium-high heat until foaming, add sandwiches and fry until golden on the bases (1-2 minutes), transfer to oven and bake until golden brown and bubbling (4-5 minutes). Serve topped with quick-pickled onion.

Note Provolone piccante is available from select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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