Ingredients
2 slices of thick cut sourdough
50g triple smoked ham
3 slices of vintage cheddar
1-2 tablespoons of Beerenberg Tomato Chutney
2 tablespoons of rice bran oil
1 teaspoon of butter
Directions
Spread Beerenberg Tomato Chutney on one slice of bread and top with ham, then cheese. Over moderate heat, melt butter and rice bran oil together in a non-stick frypan. Place sandwich in pan turning both sides to coat with butter and oil combination. Leave to toast for 1-2 minutes per side or until golden brown.
