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Preparation time: |
5 mins |
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Cooking time: |
5 mins |
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Serves: |
1 toastie |
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
Method:
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.
