Cheddar bubbling under the broiler until it browns in spots, spread right to the edges of thick country toast: Domaine des Terres Rouges’ Dijon Mustard, smooth and creamy with a bright, clean heat, gives this British pub classic its sharp kick.
Serves 4 · 20 min
- Toast 4 thick slices of country bread on one side under the broiler.
- Mix 7 oz (200 g) grated sharp cheddar with 1 egg yolk, 1 tbsp of the Dijon mustard, 3 tbsp milk and a dash of Worcestershire sauce.
- Spread the mixture over the untoasted side of the bread, right to the edges.
- Broil for 3 to 4 minutes, until bubbling and golden in spots, and serve hot with a green salad.
The star of this recipe: Dijon Mustard, by Domaine des Terres Rouges.
