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Gammon and cheese toasties with chilli pineapple relish
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Prepare: 20 minutes
Cook: 20 minutes
275g pack fresh pineapple chunks, drained and roughly chopped
1 large red chilli, seeded and chopped
1 fresh lime leaf, thinly shredded
3 tbsp white wine vinegar
2 tbsp caster sugar
½ tsp salt
8 slices white sourdough
Butter, softened, for spreading
4 thick slices of leftover gammon from No.1 Free Range Smoked Gammon Joint, cooked according to pack instructions
150g Gruyère cheese, grated
1 Place the pineapple, chilli, lime leaf, vinegar, sugar and salt in small saucepan and simmer over a fairly high heat for 10 minutes, or until the liquid has evaporated.
2 Lightly butter both sides of the bread, then top 4 slices with the gammon. Spoon over the pineapple relish and scatter with cheese. Place the remaining slices on top and press down firmly.
3 Heat a large, heavy-based frying pan over a medium-low heat. Cook two sandwiches at a time for 4-5 minutes each side, until crispy and golden and the cheese has melted (repeat with the remaining sandwiches). Cut the sandwiches in half and serve immediately.