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Leftover Gammon Cheese Toasties Recipe

By: Genevieve Taylor
Prep Time
5 Min
Cook Time
8 Min
Yield
1
Difficulty
Easy

Leftover Gammon Cheese Toasties Recipe

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Ingredients

Directions

Photos

Ingredients

2

thick-cut slices of bread

a little bit of softened butter

 

Pick which toastie you want to make

 

Ham and Cheddar Toastie

1

thick slice of smoked ham

75-100g

mature cheddar, sliced

1

green chili, chopped

1-2 tsp.

aubergine (brinjal) pickle, to taste (or mango chutney)

coriander, chopped to taste

 

Ham and Stilton Toastie

1

thick slice of smoked ham

75-100g

Stilton

walnut halves, chopped to taste

parsley, chopped to taste

 

Brie Toastie

a couple

stems of chard

2

spring onions

1 drizzle

olive oil

75-100g

brie, sliced

Directions
  1. Start by firing up the barbecue and setting a griddle plate onto the cooking grids to get hot.

  2. For each sandwich, the method is basically the same. Firstly, butter the slices of bread and turn over so the butter is on the outside. Then add the filling to one slice:

    • Ham and Cheddar Toastie: add a slice of the lovely smoked leftover ham and then add the cheese slices, followed by the chili and coriander. Spread the pickle onto the second slice of bread and place on top of the other slice so the pickle is downwards and the butter is on the outside.

    • Ham and Stilton Toastie: add a slice of the lovely smoked leftover ham and then add the cheese, followed by the walnuts and the parsley. Top with the second slice of bread, again so the butter is on the outside.

    • Brie Toastie: drizzle a little oil over the chard and spring onions then lay directly onto the hot cooking grids. Allow to wilt and char for a few seconds - they shouldn’t take very long if your grill is hot. Then roughly chop the chard and scatter over the unbuttered side of a slice of bread, laying the spring onions on top. Add the brie slices and a good grind of black pepper and add the remaining slice of bread.

  3. To cook, carefully lift the assembled sandwiches onto the hot griddle or cooking grids, pressing down a little with tongs to ensure good contact with the heat. Shut the lid and allow to cook for 3-4 minutes until crisp, then use a spatula to turn over and cook the other side for another 3 minutes or so.

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GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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