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.
Ingredients
Sauce gribiche
Method
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.
