Brush your corn with a little oil then char on a BBQ grill, under a griller or in a hot pan. Allow to cool slightly then cut the kernels from the cob and set aside.
For the slaw
Toss all ingredients together in a large bowl.
Whisk the dressing ingredients together and season to taste. Add ½ a cup to the slaw and toss. Set remaining dressing aside.
Char the bread on a BBQ grill, under a griller or in a hot pan.
Lay out two pieces of charred bread.
Stack each slice with half the cheese, pickles, cos leaves, slaw, tomato, Piccalilli and then top with a folded abundance of Flame Roasted Ham.
Finish with extra Slaw dressing, charred corn and dill if you want to go all the way.
Close the sandwich with another charred sourdough slice, and secure a pickle on the top for effect.