Ploughman's Toastie: smoked leg ham, cheddar + chutney

img

By Team Studio Kitchen

One of my favourite jokes from the legendary British comedian Tommy Cooper was: Two cannibals were eating a clown and one says to the other...”Does this taste funny to you?” Quality! Another one that tickled me was, “I ate a ploughman’s lunch today (pause)……he was livid” Not quite as funny written down, but ‘You Tube’ him, he was hilarious. Anyway….

A ploughman's is one of life’s great ambiguous dishes. Anything is allowed on a ploughman's, so choose your meat & cheese to taste. Any great clothbound Cheddar will do fine and you'll need some of my Pear & Walnut Chutney for the filling and some Piccalilli on the side.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

1

Portions

4
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

TOASTIE

8 slices Bread, I’ve used soy and linseed sourdough but use whatever you fancy
100g unsalted butter
4tbsp pear & walnut chutney
8 slices smoked leg ham
200g Montgomery cheddar, grated
100g Monterey Jack, grated
 salt flakes to taste
 freshly ground black pepper to taste

SWEET MUSTARD DRESSING

1tbsp dijon mustard
1tbsp wholegrain mustard
1tbsp English mustard
1tbsp white-wine vinegar
½tbsp tablespoon caster sugar
½tbsp chopped fresh dill
100 ml olive oil

TO SERVE

 salad leaves
 piccalilli
1

To assemble the toastie... build the sandwiches butter side down on four squares of baking paper for ease of movement. Butter four slices of bread and turn them over. Evenly spread the Pear & Walnut Chutney onto the bread slices. Arrange the ham on each slice and season with salt & pepper before topping with the cheeses. Butter both sides of the remaining slices and top the sandwiches off.

 

2

To cook... heat a toasted sandwich press and cook the sandwiches until they are golden brown and crispy on the outside and the cheese has melted.

 

3

To make sweet mustard dressing... in a bowl, mix the mustards, vinegar, sugar and dill together well, then slowly whisk in the oil to emulsify.

 

4

To serve... dress the salad leaves with mustard dressing. Remove the toasties from the press. Leave them to cool for a couple of minutes before cutting in half. Serve with the dressed leaves,  giant dollop of piccalilli and some more pickles on the side

 

1
0 hours 0 minutes

To assemble the toastie... build the sandwiches butter side down on four squares of baking paper for ease of movement. Butter four slices of bread and turn them over. Evenly spread the Pear & Walnut Chutney onto the bread slices. Arrange the ham on each slice and season with salt & pepper before topping with the cheeses. Butter both sides of the remaining slices and top the sandwiches off.

2
0 hours 0 minutes

To cook... heat a toasted sandwich press and cook the sandwiches until they are golden brown and crispy on the outside and the cheese has melted.

3
0 hours 0 minutes

To make sweet mustard dressing... in a bowl, mix the mustards, vinegar, sugar and dill together well, then slowly whisk in the oil to emulsify.

4
0 hours 0 minutes

To serve... dress the salad leaves with mustard dressing. Remove the toasties from the press. Leave them to cool for a couple of minutes before cutting in half. Serve with the dressed leaves,  giant dollop of piccalilli and some more pickles on the side

Recipe Tags cheese, ham, nostalgia, toastie