Ingredients
- 160 gcooked gammon, thinly sliced
- 150 ggruyère cheese, finely grated
- 4 Tbspfresh style mayonnaise
- 1 tspStaffords Dijon Mustard
- 4 slicessourdough, large
- 4 TbspStaffords Apple Jelly, whisked
- To tastesalt and pepper
Made with Staffords
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Method
Preheat the oven to the grill setting. In a bowl, combine the Gruyère, mayonnaise and Dijon mustard and mix well.
Place the sourdough slices on a baking sheet and toast under the grill until just golden brown, 2-3 minutes.
Spread half the apple jelly on 2 of the toasted slices and set aside. Spoon the cheese mixture onto the other 2 slices and grill until the cheese has melted and is turning golden brown.
Remove from the oven and top each cheese slice with the sliced gammon. Return to the oven for a minute to heat the gammon.
Remove from the oven and spoon over the remaining apple jelly. Season with black pepper.
Top the cheese and gammon halves with the apple jelly slices, cut in half and serve hot.
