Skip to main content
Epicurious
Bon Appétit

Bresaola and Cheddar Toast

By Dawn PerryPhotography by Peden + Munk
Image may contain Plant and Food
Peden + Munk

Recipe information

  • Yield

    Servings

Ingredients

Pumpernickel bread
Whole grain mustard
Bresaola
White cheddar
Cornichons

Preparation

  1. Spread toasted pumpernickel bread with whole grain mustard. Add torn bresaola, sliced sharp white cheddar, and sliced cornichons.

TagsToastSandwichCheddarCheeseDairyQuickEasyStarterSnackNut FreeLunchDinnerBon Appétit
Read More
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!
Toasted Meringue Hazelnut Blondies
This isn’t competing with a brownie. It’s in a class of its own.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.
No-Knead Pumpkin Focaccia
Canned pumpkin, you shouldn’t have!
Cottage Cheese Meatballs
Protein on protein on protein. Great on their own or stirred into tomato sauce.
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.