This luxed-up take on the ham-and-cheese toastie makes six sandwiches. For high impact presentation, you can stack them Jenga-style as we've done. Just don't be the person that takes from the bottom of the stack.
- 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
- 3 eggs
- 2 golden shallots, finely chopped
- 120 gm cornichons, finely chopped
- 50 gm (1⁄4 cup) capers, finely chopped
- 3 tsp finely chopped tarragon
- ⅓ cup finely chopped flat-leaf parsley
- 60 ml (1⁄4 cup) olive oil
- 1Preheat 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.
- 2Cook speck in batches in a large non-stick frying pan over high heat, turning occasionally, until golden (3-5 minutes).
- 3Butter 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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