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Alpine Sourdough Toast

Alpine Sourdough Toast

Rebecca Haley-Park
The classic combo of gooey cheese, tangy mustard, and herbed pickles comes together over a slice of distinct bread.
Servings 2


  • ½ tablespoon unsalted butter
  • 2 slices sourdough bread
  • Sea salt to taste
  • 2 teaspoons Dijon mustard
  • 1 small dill pickle sliced (about 2 tablespoons)
  • 2 ounces Alpine cheese grated (try Comté or Gruyère)


  • Heat broiler to high, and line a small baking sheet with parchment or foil. Melt butter in a skillet set over medium-low heat. Add bread and toast until golden brown and crisp on both sides, 3 to 4 minutes per side. Salt each side of the warm bread. Cool briefly, 1 to 2 minutes.
  • Spread one side of each toast with mustard, then top each toast with ½ the pickles and ½ the cheese. Place toast on the baking sheet, broil for 1 minute, and remove from oven. Serve.
photographed by Andrew Purcell; styled by Carrie Purcell

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.