Frank’s three-cheese toastie with roast tomato soup dip
serves
2
Sammy Jakubiak shares the recipe for the legendary cheese toastie from Frank’s Deli in Sydney, complete with a rich and hearty homemade tomato soup for dipping.
Ingredients (12)
- 1 tbs Dijon mustard
- 4 x 2cm-thick slices sourdough
- 80g cheddar, sliced
- 80g pecorino, thinly sliced
- 80g provolone, sliced
- 30g butter, softened
- Polish gherkins, to serve
Roast tomato soup dip
- 4 vine-ripened tomatoes, halved
- 1 garlic clove
- 1 tbs extra virgin olive oil
- 1 cup (250ml) chicken bone broth
- Pinch chilli flakes (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the roast tomato soup dip, preheat oven to 200°C/180°C fan-forced. Place tomato on a roasting tray with the garlic and oil. Season with salt flakes and freshly ground black pepper. Roast for 1 hour, or until caramelised but not burnt (remove garlic after 30 minutes to prevent burning).
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2.Heat broth in a saucepan over high heat. Add roasted tomato and garlic and any pan juices. Simmer over medium-high heat for 15 minutes. Using a handheld stick blender, whiz until smooth.
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3.Spread mustard on one side of each slice of sourdough, spreading all the way to the edges.
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4.Layer cheeses evenly over the mustard on 2 bread slices. Season with freshly ground black pepper. Top with remaining bread slices, mustard-side down. Butter the outsides of the bread all the way to the edges. Toast in a sandwich press (or cook in a hot frypan on both sides) until golden and cheese is melted (finish in the oven until the cheese is melted, if needed).
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5.Serve toasties with gherkins and hot tomato soup dip, sprinkled with chilli flakes, if using, on the side.
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