These deliciously cheesy toasties are great as is, but thickly
sliced leg ham or even spicy salami would make for a tasty
300 gmcrème fraîche150 gm eachgrated cheddar and provolone piccante (see note)1 tbspDijon mustard8thick slices sourdough or rye sourdough30 gmbutter, dicedQuick-pickled onion1Spanish onion, thinly sliced into rounds60 ml(¼ cup) red wine vinegar2 tspcaster sugar
For quick-pickled onion, combine ingredients in a bowl, season to taste and stand until onion changes colour (8-10 minutes).
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