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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!