Grilled leg ham off the bone and Gruyere toastie

Serves 2

The humble toastie hit new heights in 2018 and this one is a real hit with a bit of a hangover! The bread should cook up crusty

and toasty, and the cheese should melt and just begin to spill from the edges of the bread.

2 tablespoon unsalted melted butter

200 gm quality leg ham cut off the bone

4 slices quality sourdough

2 thick slices Le Gruyère cheese cut lengthwise from a wedge, each

1/4-inch thick

Brush bread on both sides with butter, then layer a slice of Gruyère and a slice of ham between each pair of bread slices. Melt butter in pan and place sandwiches in the fry pan and cook, covered, until well browned on the bottom, about 3 minutes. Flip sandwiches and continue to cook until they are browned on the other side and the cheese is thoroughly melted and beginning to ooze out of the bread, 3 or 4 minutes more. Lower heat if bread browns too quickly. Pour remaining butter over toasties and serve hot