Name: Cheddar and provolone toasties with quick-pickled onion
Yield: 4
Ingredients: 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

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

Ingredients

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

Main

1.For quick-pickled onion, combine ingredients in a bowl, season to taste and stand until onion changes colour (8-10 minutes).

2.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.
Notes

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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