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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.