2 slices sourdough bread, 1cm thick
1 slice Horgan’s Blacky Ham
35g Horgan’s Mature Red Cheddar
25g Gouda, Comte, Gruyere, Mozzarella or any other melting cheese of your choice
Sprinkle of cayenne pepper
Pickles such as jalapenos, gherkins or onions, finely sliced if necessary (optional)
Grease a frying pan, ideally cast iron, with a little oil and set on a medium flame to heat up. Meanwhile, grate the cheeses. Toss together with the pickles, if using, along with a pinch of cayenne pepper.
Put half the cheese on one of the slices of bread, top with Blacky Ham, then the rest of the cheese and the other slice of bread. When the pan is hot, add it and weight it down with a small plate and something heavy (you could also press it down with a spatula if you don’t mind standing over it while it cooks). Cook for 3-4 minutes until crisp and golden on the underside, then flip and repeat.
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