Main Meals

Charcuterie toasties

20 minutes, plus overnight chilling time
45 minutes

It’s a little grandiose for a boxed lunch, but sometimes that’s necessary. This recipe is also just a guide – any charcuterie pressed between toasted bread is, in the words of chef Giles Edwards, ‘hard to beat.'

Wine/Spirit Pairing
Woolworths Ken Forrester Grenache

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  • For the dauphinoise fries:
  • 500 g large potatoes, peeled and thinly sliced with a mandolin
  • 100 g butter, melted
  • sea salt and freshly ground black pepper, to taste
  • 3 cloves garlic, thinly sliced
  • extra virgin olive oil, for frying
  • For the toasties:
  • 4 slices Woolworths brioche
  • 40 g Woolworths mature Cheddar, sliced
  • 1 Roma tomato, thinly sliced
  • 40 g salami
  • 40 g Woolworths prosciutto crudo
  • sea salt and freshly ground black pepper, to taste
  • 10 g Italian parsley, roughly chopped
  • 40 g Woolworths Royal Ashton cheese, sliced
  • 15 g capers
  • 50 g butter

1. Preheat the oven to 180°C. To make the fries, combine the sliced potatoes, butter, seasoning and garlic and pack tightly into a greased baking tray.

2. Weight down the potato slices and chill for 1 hour. Remove the weight and bake the dauphinoise until golden brown and cooked through. Chill overnight.

3. Turn the dauphinoise out onto a board and cut into thick chips. Heat a non-stick pan and add some olive oil. Fry the chips until crispy and deep golden brown. Season with salt.

4. To make the toasties, place the slices of brioche on a surface and top two of the slices with the Cheddar, tomato, salami, prosciutto, salt, pepper, parsley and Royal Ashton cheese. Top with the other brioche slices to make a sandwich and gently press down slightly to keep the sandwich intact.

5. Melt the butter in a non-stick pan. Place the sandwiches in the hot pan and toast on both sides until golden brown and the cheese has melted. Slice in half and season with capers. Serve with the fries.

Find more toast recipes here.

Photographer: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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