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Smoked cheddar toastie

  • Brent Owens
  • May 29, 2015
  • 1 min read

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INGREDIENTS

butter, softened, for spreading

8 x 2cm thick sourdough bread slices

190g Smoked tomato relish

24 slices jamon iberico

200g smoked cheddar cheese, grated

METHOD

Heat a sandwich press or a large heavy-based frying pan over medium heat.

Butter one side of each slice of bread. Top the unbuttered side of 4 slices of bread with the relish, jamon and cheese. Close the sandwich with the remaining bread slice, buttered-side out. Toast the sandwich in a sandwich press (or frying pan, cooking both sides) until the outside is golden and the cheese is oozing and gooey.

 
 
 

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