INGREDIENTS(Makes 2 sandwiches)
We are sure this Penyston Brie and Gloucester Ham sourdough toastie recipe will soon become a Daylesford lunchtime classic – it’s made using some of our favourite organic ingredients, produced here at the farm. We recommend using a cast-iron griddle pan to toast your sandwich; it will give a lovely caramelisation to the sourdough bread.
METHODDIFFICULTY: 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.