Grilled sourdough sandwich with salt-cured ham and mozzarella


Serves 10 people


  1. Spread cream cheese on the top and bottom slices.
  2. Top with rocket leaves two slices of salt-cured ham, two slices of tomato, sliced onion and toasted pine nuts.
  3. Toast in panini press at around 250 0C for 5 minutes.



Toast the pine nuts in a dry pan until golden; this brings out a lovely nutty flavour.

For that extra southern European flavour, try topping with mozzarella or Parmesan cheese.

Add pesto or another nice flavour to the cream cheese – this will enhance the ham flavour.

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