Arguably one of the best cheese and ham toasties on the planet, given an aromatic lift with the addition of onions, sun-dried tomatoes and mixed peppercorns.
We have made some small tweaks to the traditional recipe, using shallots in place of onions and instead of sweating them for a few minutes in olive oil we have added them raw and thin sliced to the mixture with a drizzle of olive oil on top. We have also sliced the sun-dried tomatoes instead of leaving them whole.
- 4 slices country bread
- 120 g Normandy Livarot cheese, grated, divided into 8 equal portions
- 2 shallots, sliced thin
- 8 sun-dried tomatoes, sliced thin
- 4 slices raw smoked ham
- 2 tsp olive oil
- 4 heavy grinds mixed peppercorn mill
Place one portion of cheese on each of the four slices of bread, spread to the edges.
Spread some of the shallots on top of each bread followed by a drizzle of olive oil.
Place the breads under the grill, toast for a couple of minutes to melt the cheese.
Spread a slice of ham on top of the melted cheese on each bread followed by slices of sun-dried tomatoes and the remaining portions of cheese.
Toast for 5 minutes until the cheese has melted completely.
Eat hot with a salad.