Method

• 1.
  For the pickled mustard seeds, place the seeds in a saucepan and cover with cold water. Bring to the boil, then drain and refresh in cold water. Repeat process three times, then drain for a final time.
• 2.
  Combine vinegar, sugar, 2 tbs water and 1 tsp salt flakes in a bowl and stir until dissolved. Add mustard seeds, cover, and chill until cold.
• 3.
  To make the toasties, heat oil in a frypan over high heat and cook bacon for 3 minutes each side or until golden. Drain on paper towel and set aside.

• 4.
  Butter 4 slices bread, then spread a thin layer of mustard over butter. Top with bacon and sliced tomato.
• 5.
  Combine cheeses and spring onion in a bowl. Spoon over bacon and tomato.
• 6.
  Butter remaining 4 slices bread and spread pickled mustard seeds on top, gently pressing into butter. Invert the seed-topped bread onto the cheesetopped bread and press down gently.
• 7.
  Heat a sandwich press and butter one side of each sandwich. Place sandwiches buttered-side down on the hot press, then butter the top of each sandwich with remaining butter. Close press and cook sandwiches for 5-6 minutes or until golden and cheese has melted. Halve toasties and serve immediately.