The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Triple-cheese toastie

Cheese toasties have been turning up lately on the coolest bar menus. Sydney's Continental Deli turns out a killer, which we've channelled here. Feeling extravagant? Add a little shaved truffle to your butter, but we reckon this sarnie is excellent as it is. Pickles and potato crisps, however, are definitely not optional - go for the most mouth-puckering pickles you can find to cut through the cheesy richness. 

You'll need

8 slices dark rye bread softened butter, for spreading 100 gm firm ricotta 300 gm Taleggio, sliced 150 gm vintage cheddar sliced Potato crisps and pickles, to serve


  • 01
  • Preheat a sandwich press and spread both sides of bread slices with butter, then place on a piece of baking paper. Spread half the bread with ricotta, layer with Taleggio and cheddar, and season to taste. Sandwich with remaining bread, then toast in batches in sandwich press until cheese melts (4-5 minutes). Season to taste and serve hot with potato crisps and pickles.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Late-disgorged Champagne

Featured in

Sep 2016

You might also like...

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot


Chicken katsu sando with egg salad

'Nduja and mozzarella ciabatta with garlic and thyme oil


Slow-roasted pork shoulder rolls

Barbecued beef brisket with banh mi pickles


Mortadella sandwich with pickled onions and provolone

Perfect bacon and egg sandwich


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.