COOKING COMPANION
TRAVELLER’S HAM AND CHEESE TOASTIE There is something magical about that crisp toasted cushion oozing nutty Gruyère laced with Dijon mustard, and a thick slice of roast ham. The good news is that they can be assembled well in advance, and they travel.
Serves 2
Unsalted butter, softened for spreading 4 x 1cm slices of coarse-textured white bread, such as pain de Campagne 200g Gruyère, thinly sliced 2–4 slices of honey-roast ham Dijon mustard
1 Butter the bread on both sides. Cover two of the slices with a layer of
Gruyère, then a layer of ham, smear over some mustard and cover with another layer of Gruyère. Close the sandwiches with the top layers of bread. They can be prepared to this point in advance, in which case, wrap in cling fi lm and chill until you’re ready to go.
2 Toast the sandwiches on the outside of a barbecue or camping stove grill, turning them round now and again so they toast evenly, for 2–4 minutes either side or until golden and crisp and the cheese within has melted. Cut the toasted sandwiches in half for eating with napkins.
Recipes from The Picnic Cookbook by Annie Bell, published by Kyle Books. Photography by Jonathan Bell.
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