Ingredients
1 tbspn unsalted butter, softened
8 slices sourdough bread (thickly sliced)
200g smoked ham, sliced (left over Christmas ham would be great)
240g Maggie Beer Triple Cream Brie, sliced
1 tbspn unsalted butter, softened
8 slices sourdough bread (thickly sliced)
200g smoked ham, sliced (left over Christmas ham would be great)
240g Maggie Beer Triple Cream Brie, sliced
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Methods
Prep time: 5 mins / Cook time: 10 mins.
METHOD
1
Butter one side of each slice of sourdough.
2
Evenly divide the ham between 4 pieces of the sourdough, placing it on the unbuttered side.
3
Place sliced Triple Cream Brie on top of the ham and spread 1 tablespoon of Tomato & Sultana Chutney onto each sandwich.
4
Close the sandwiches by placing another piece on top, ensuring the buttered side is facing upwards and set aside.
5
Place a large non-stick pan over a medium high heat. Once hot, place in 2 of the sandwiches and toast for 4 minutes on each side or until the bread is golden brown and the Triple Cream Brie starts to melt.
6
Remove the sandwiches from the pan then repeat this process with the remaining sandwiches.
7
Cut sandwiches in half and serve.
Note: Maggie's Triple Cream Brie has cream added to the milk before the curd making stage, boosting the amount of butterfat to give a wonderfully buttery mouthfeel, perfect to serve with Tomato and Sultana Chutney
Note: Our delicious range of Cheeses are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 5 mins / Cook time: 10 mins.
METHOD
1
Butter one side of each slice of sourdough.
2
Evenly divide the ham between 4 pieces of the sourdough, placing it on the unbuttered side.
3
Place sliced Triple Cream Brie on top of the ham and spread 1 tablespoon of Tomato & Sultana Chutney onto each sandwich.
4
Close the sandwiches by placing another piece on top, ensuring the buttered side is facing upwards and set aside.
5
Place a large non-stick pan over a medium high heat. Once hot, place in 2 of the sandwiches and toast for 4 minutes on each side or until the bread is golden brown and the Triple Cream Brie starts to melt.
6
Remove the sandwiches from the pan then repeat this process with the remaining sandwiches.
7
Cut sandwiches in half and serve.
Note: Maggie's Triple Cream Brie has cream added to the milk before the curd making stage, boosting the amount of butterfat to give a wonderfully buttery mouthfeel, perfect to serve with Tomato and Sultana Chutney
Note: Our delicious range of Cheeses are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
