Scrambled Egg Tacos
Chickpea & Potato Curry


  • Softened unsalted butter, for spreading
  • Eight 1/2-inch-thick slices of sourdough boule
  • 1 pound Taleggio cheese, rind removed and cheese sliced
  • Honey (preferably bitter), for drizzling
  • Flaky sea salt
  • Coarsely ground black pepper


  1. Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. 
Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 
4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away.

Leave a Reply

Your email address will not be published. Required fields are marked *