Browse All Recipes

Speck and cheese toasties with gribiche

Like a classic ham-and-cheese toastie, only better.

By Lisa Featherby
  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
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
Sauce gribiche
  • 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


  • 1
    Preheat 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.
  • 2
    Cook speck in batches in a large non-stick frying pan over high heat, turning occasionally, until golden (3-5 minutes).
  • 3
    Butter 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.
  • undefined: Lisa Featherby