The Big Cheese

, from Issue #103. May, 2022
Photography by Josh Griggs.
The Big Cheese

Makes: 4 Toasties


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


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.