Ingredients
For each toastie you will need:
40g unsalted butter
2 thick sliced white bread
Ham & Gruyere
50g leftover ham, sliced off the bone
30g gruyere, thinly sliced
Goose & Sour Cherry Jam
50g leftover sliced goose
2 tspn sour cherry jam
For each toastie you will need:
40g unsalted butter
2 thick sliced white bread
Ham & Gruyere
50g leftover ham, sliced off the bone
30g gruyere, thinly sliced
Goose & Sour Cherry Jam
50g leftover sliced goose
2 tspn sour cherry jam
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Methods
VERSION 1: HAM AND GRUYERE
1
Butter piece of bread generously with 20g of the butter. Place buttered-side down on a chopping board, then top with the ham and cheese. Top with the other slice of bread, buttered-side up. Cut the crusts off flush with the edge of the toastie iron, then toast in the toastie iron over medium heat for 3 minutes on each side or until golden (or use sandwich press). Serve hot
VERSION 2: GOOSE & SOUR CHERRY JAM
2
Butter each piece of bread generously with 20g of the butter. Place buttered-side down on a chopping board, then top with the goose and jam. Top with the other slice of bread, buttered-side up. Cut the crusts off flush with the edge of the toastie iron, then toast in the toastie iron over medium heat for 3 minutes on each side or until golden (or use a sandwich press). Serve hot.
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).
VERSION 1: HAM AND GRUYERE
1
Butter piece of bread generously with 20g of the butter. Place buttered-side down on a chopping board, then top with the ham and cheese. Top with the other slice of bread, buttered-side up. Cut the crusts off flush with the edge of the toastie iron, then toast in the toastie iron over medium heat for 3 minutes on each side or until golden (or use sandwich press). Serve hot
VERSION 2: GOOSE & SOUR CHERRY JAM
2
Butter each piece of bread generously with 20g of the butter. Place buttered-side down on a chopping board, then top with the goose and jam. Top with the other slice of bread, buttered-side up. Cut the crusts off flush with the edge of the toastie iron, then toast in the toastie iron over medium heat for 3 minutes on each side or until golden (or use a sandwich press). Serve hot.
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).
