Mincemeat, apple, cheese & panettone toastie fingers

Name: Mincemeat, apple, cheese & panettone toastie fingers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 4 Braeburn or Cox apples; 6 tbsp caster sugar; 1 lemon, juice; 750 g classic panettone; 50 g salted butter, softened; 510 g jar mincemeat; 200 g pack No.1 Comté, thinly sliced

This cheeky reecipe from chef Jeremy Lee is perfect when cosying up with a fire glowing in the grate and a film to watch. It is a toastie guaranteed to pleasantly surprise your crowd, though they may ask about how such mighty festive fare came together. Snack on these while you find for festive inspo with Christmas baking recipes. Follow Jeremy on Instagram.

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Serves12
CourseSnack
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Braeburn or Cox apples
6 tbsp caster sugar
1 lemon, juice
750g classic panettone
50g salted butter, softened
½ x 510g jar mincemeat
200g pack No.1 Comté, thinly sliced

Preheat the oven to 200ºC/180ºC fan/gas 6. Peel, core and slice the apples into wedges. Cook in a frying pan with the sugar over a medium heat for 25-30 minutes, stirring occasionally, until deep golden and caramelised, then add the lemon juice and a pinch of sea salt at the end.
Preheat the grill. Trim the opposite sides of the panettone to form a rough square, slice each half into 3, as if you’re slicing a loaf, to give 6 slices in total.
Lay the slices on a baking tray, then grill until both sides are lightly golden. Butter one side of each. Lay 3 slices on a baking tray, butter-side-down. Lightly dot with mincemeat, divide the apples and caramel evenly on top, then dot evenly with the cheese.
Sandwich with the remaining panettone slices, butterside-up, then cook in the oven for 5-6 minutes, or until the cheese melts, (watch that it doesn’t burn). Halve each sandwich, then slice again so you have 12 fingers and serve.

Typical values per serving when made using specific products in recipe