Bacon, tomato, comté, Montgomery cheddar, spring onion + pickled mustard seeds

Bacon, tomato, comté, Montgomery cheddar, spring onion + pickled mustard seeds

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

And on the seventh day God created bacon, and all was good.

Ingredients

Quantity Ingredient
140g unsalted butter, softened
1 tablespoon hot english mustard
12 rashers cold smoked bacon
4 small ripe truss tomatoes
salt flakes
freshly ground black pepper
160g comté, grated
100g montgomery cheddar, grated
2 spring onions, white part only, thinly siced
60g see method for ingredients
8 slices white sandwich bread

Method

  1. Butter four slices of bread and scrape a thin layer of English mustard on each slice. Place three rashers of bacon on each. Add the tomato slices on top and season with salt and pepper.
  2. Combine the grated cheeses in a bowl with the spring onion and evenly distribute this mixture on top of the tomato.
  3. Spread butter on the remaining slices of bread and spread the pickled mustard seeds on top. Close the sandwich by inverting this slice on top of the cheese and pressing down gently.
  4. Heat a toasted sandwich press and butter one side of each sandwich. Place the buttered side on the hot grill then butter the top with the remaining butter. Close the press and cook the sandwiches for 5–6 minutes until they are golden brown and crispy with a melted cheese interior.

Pro tip

  • These mustard seeds are deffo worth a go, and they work well in a million things, such as salads, dressings, accompaniments and, of course, sandwiches.
Tags:
Toasties
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