Penyston Brie, Gloucester Ham and Harvest Chutney Sourdough Toasted Sandwich

MAIN DISH / THREE WAYS WITH / SPRING / WINTER

METHOD

DIFFICULTY: Easy 20 MINS

Begin by heating your griddle pan and brushing it with a little oil.

Lightly butter two slices of the sourdough and lay the ham on top, followed by the slices of brie. Spread the chutney on top of this and finish with the second slice of sourdough.

Place the two sandwiches on the griddle pan and cook for 3-4 minutes on each side , until the bread is slightly charred and the brie has melted.

Serve with a glass of our Harvest cider.

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