Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan.
2.
Lay the
sourdough (2 slices)
out flat on a chopping board. Spread both slices with the
tomato and garlic tapenade (35 g)
. Add a large handful of the
grated cheddar and mozzarella (40 g)
to one half, then top that with a thick layer of the
ham (1/2 pack)
.
3.
Scatter the
pickled onions (20 g)
over the ham and finish with the remaining mozzarella and cheddar. Top this with a layer of the
red leicester (15 g)
and season with salt and pepper. Place the other slice of bread on top and press down gently.
4.
Place a non-stick frying pan over a medium-high heat. Spread both outer sides of the sandwich with the
softened butter (15 g)
. Put the sandwich into the pan, then place a cast-iron weight on top of the sandwich and let it cook for 4-5 minutes. Turn over and repeat on the other side – the bread should be golden-brown.
5.
Lift the sandwich onto a tray and place it into the oven for 6-8 minutes. Remove from the oven and cut into half to serve.