Nothing beats a good old-fashioned toasted ham and cheese sandwich. Try adding fresh fuji apple and balancing its sweet and slightly tart flavour with some creamy brie. Don’t forget the sharp cheddar though—its the perfect salty contrast and a must with ham!
2 slices multigrain sourdough (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)
40 grams brie (The French Shop, Shop 1-2, Dairy Hall)
100 grams shaved honey-leg ham (LA Deli, Shop 21-24, Dairy Hall)
2-3 tbsp Dijon mustard (The French Shop, Shop 1-2, Dairy Hall)
1 fuji apple, cored, halved and cut into 5mm-thick slices (Top Green Production, Stalls 59-63, A Shed)
2 slices sharp cheddar (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
butter, for grilling (Curds and Whey, Shop 12-13, Dairy Hall)
Spread brie over one slice of bread, then layer it with the ham, apple butter, apple slices and cheddar. Top with remaining slice of bread.
Spread outside of the bread with butter. Heat a fry pan over medium heat, and fry sandwich on both sides until the cheese is melting and the outside is a nice golden-brown.
Cut in half and serve hot.