lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
4 large slices white bread, cut lengthways from a block loaf
Butter, for spreading
Enough sliced smoked ham to fill
2 large sandwiches
About 6 Tbsp aïoli
About 20 semi-dried tomatoes, sliced
1 cup grated parmesan
Serving size: Serves 2-4
Cooking time: Less than 15 minute
Spread 1 side of each slice of bread with butter. Cover unbuttered side of 2 slices with a generous amount of ham.
Mix aïoli with semi-dried tomatoes, then spread onto unbuttered side of the other bread slices. Season with sea salt and cracked pepper, then sandwich slices together to make 2 large sandwiches.
In a large bowl, beat eggs with 4 Tbsp water and season with salt and cracked pepper. Spread parmesan on a large flat plate. Submerge each side of the toasties in the egg wash, as if you were making French toast, then dip in the parmesan to coat both sides as well as you can.
Cook toasties in a sandwich press for at least 3-4 minutes, until parmesan coating lifts off easily; it may need a scrape here and there to free the toasties. Alternatively, cook in a hot frying pan, turning carefully. Cut each toastie into 4 pieces to serve.
From Taste magazine, June 2010.
Get the latest news from Loaf