Yields2 ServingsPrep Time15 mins
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Flame roasted ham & sourdough sandwich recipe

Ingredients

 250 g sweet honey mustard ham, sliced around 3mm thick
 4 thick slices of sourdough, brushed with olive oil both sides
 4 slices monterey Jack cheese
 6 baby cos lettuce, rinsed and dried
 46 tomato, cut in thick slices
 8 dill pickles
 1 cup dressed slaw (see recipe below)
 1 cob corn
 2 tbsp olive oil
 4 tbsp piccalilli or corn relish
Slaw
 ½ red apple, sliced into thin crescents
 ½ cup savoy cabbage, shredded thinly
 ½ cup red cabbage, shredded thinly
 3 radishes, sliced thinly
 ½ cup charred corn kernels
 ½ cup dressing (see below)
Dressing
 ¾ cup sweet dill & dijon mayonnaise (or mix together mayonnaise, fresh dill & dijon mustard)
 Juice of half a lemon
 Salt to taste
Optional
 Dill sprigs
 Extra charred corn

Method

1

Brush your corn with a little oil then char on a BBQ grill, under a griller or in a hot pan.

2

Allow to cool slightly then cut the kernels from the cob and set aside.

For the slaw:
3

Toss all ingredients together in a large bowl.

4

Whisk the dressing ingredients together and season to taste.

5

Add half a cup to the slaw and toss. Set remaining dressing aside.

Sandwich preparation:
6

Char the bread on a BBQ grill, under a griller or in a hot pan.

7

Lay out two pieces of charred bread.

8

Stack each slice with half the cheese, pickles, cos leaves, slaw, tomato, piccalilli and then top with a folded abundance of ham.

9

Finish with extra slaw dressing, charred corn and dill if you want to go all the way.

10

Close the sandwich with another charred sourdough slice, and secure a pickle on the top for effect.

Ingredients

 250 g sweet honey mustard ham, sliced around 3mm thick
 4 thick slices of sourdough, brushed with olive oil both sides
 4 slices monterey Jack cheese
 6 baby cos lettuce, rinsed and dried
 46 tomato, cut in thick slices
 8 dill pickles
 1 cup dressed slaw (see recipe below)
 1 cob corn
 2 tbsp olive oil
 4 tbsp piccalilli or corn relish
Slaw
 ½ red apple, sliced into thin crescents
 ½ cup savoy cabbage, shredded thinly
 ½ cup red cabbage, shredded thinly
 3 radishes, sliced thinly
 ½ cup charred corn kernels
 ½ cup dressing (see below)
Dressing
 ¾ cup sweet dill & dijon mayonnaise (or mix together mayonnaise, fresh dill & dijon mustard)
 Juice of half a lemon
 Salt to taste
Optional
 Dill sprigs
 Extra charred corn

Directions

1

Brush your corn with a little oil then char on a BBQ grill, under a griller or in a hot pan.

2

Allow to cool slightly then cut the kernels from the cob and set aside.

For the slaw:
3

Toss all ingredients together in a large bowl.

4

Whisk the dressing ingredients together and season to taste.

5

Add half a cup to the slaw and toss. Set remaining dressing aside.

Sandwich preparation:
6

Char the bread on a BBQ grill, under a griller or in a hot pan.

7

Lay out two pieces of charred bread.

8

Stack each slice with half the cheese, pickles, cos leaves, slaw, tomato, piccalilli and then top with a folded abundance of ham.

9

Finish with extra slaw dressing, charred corn and dill if you want to go all the way.

10

Close the sandwich with another charred sourdough slice, and secure a pickle on the top for effect.

Flame roasted ham & sourdough sandwich