Parma Ham Ploughman Toastie

[jcallaghan]

Ingredients

• 4 slices sourdough bread
• 100 g mature Cheddar, roughly grated
• 1 Cox or Braeburn apple, half roughly grated and half in wedges
• 6 –8 slices Prosciutto di Parma
• 1 handful baby spinach leaves, plus extra to serve
• 2 tbsp tomato chutney, or other favourite chutney
• 1 tbsp butter, softened

Method

1. Top two slices of the bread with the grated cheese, followed by the grated apple, 3–4 slices of Prosciutto di Parma, and some spinach leaves. Spread the other two slices of bread with 1 tbsp chutney each, then place (chutney side down) on top of the spinach to create 2 sandwiches.
2. Lightly butter the outsides of both sandwiches and cook in a hot frying pan, weighed down by another heavy pan for 2–3 mins on each side until the outside is crisp and the cheese has melted. Serve with the remaining half apple and a handful of spinach leaves.