CRUNCH TIME

There’s no denying the appeal of a cheesy, crunchy toasted sandwich made with everything from smoked ham to tofu or spicy creamed silverbeet. Whether you opt for a retro toasted sandwich maker or simply grill them in the oven, these toasties are designed to ensure maximum enjoyment from first crunch to last bite.

Speck & cheese toasties with gribiche

Ready in 1 hour | Makes 6

500g smoked speck or bacon, rind removed, thinly sliced Softened butter, for spreading 12 thick slices crusty white bread, lightly toasted
Dijon mustard, for spreading
400g gouda cheese, coarsely grated
100g comté cheese (available from specialist food shops; or use gruyère), coarsely grated

GRIBICHE

3 eggs
2 shallots, finely chopped
120g cornichons (baby gherkins), finely chopped
¼ cup capers, finely chopped
3 tsp finely chopped tarragon
1/3 cup finely chopped flat-leaf parsley
¼ cup olive oil

Preheat oven to 220°C. Line a baking tray with baking paper. For gribiche (a cold egg