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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!