Makes: 4 Toasties
INGREDIENTS
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
2 tablespoons good-quality egg mayonnaise
8 slices sourdough or ciabatta
50 grams soft butter
150 grams Emmentaler or Swiss cheese, sliced
2/3 cup grated parmesan
1½ cups grated mozzarella
METHOD
Preheat the oven to 170°C fan bake.
Mix the mustards and mayonnaise together. Spread one side of each slice of bread with butter. Flip the slices and spread the mustard mixture on four slices, then add the Emmentaler or Swiss cheese followed by the parmesan and mozzarella. Top with the remaining four slices of bread, buttered side up. Heat a large frying pan and cook both sides of the sandwiches until golden. Do this in batches if needed. Transfer to a lined baking tray and place in the oven for a few minutes to finish melting the cheese. Dip into the soup of your choice or serve with good-quality tomato chutney.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.