Epic Ham & Cheese Toastie

YOU’LL NEED

Pepper Béchamel

50 Gr Butter

55 Gr Flour

480 Ml Milk

.5 Tbsp Black Pepper Ground

25 Gr Parmesan Shaved

.5 Tsp Aleppo Pepper

.5 Tsp Chilli Flake

20 Gr Miso

.5 Tsp Salt

.5 Tbsp Worcestershire Sauce

Rest of Sandwich

2 x Slices Tinned House Sourdough (buttered)

40 gr Butter

50 gr Leg Ham Sliced- good quality

35 gr Gruyère Sliced

12 gr Pickles Chopped

Sea Salt Flakes

METHOD

Pepper Béchamel

1. Melt butter in a small saucepan over medium heat
2. Add flour and cook stirring often until your mixture starts to turn white (should be quite sandy)
3. Add milk ⅓ at a time stirring often and making sure each lot of milk is fully absorbed
4. Turn to low heat
5. Add all remaining ingredients and cook for 12-14 minutes stirring often being careful it does not stick

Assembly

1. Put the two slices of bread facing butter together so it doesn’t stick to your board (you will be frying the toastie butter side down)
2. Spread on your pepper Béchamel
3. Place on your ham evenly
4. Place on sliced cheese
5. Top with pickles and a pinch of salt

Cook your toastie

1. Preheat your oven to 170d fan forced
2. Heat your pan to medium-high heat
3. Place your loaded toastie butter side down in to the pan
4. Place your second slice of bread butter side up on top of the loaded toastie 
5. Cook for around 3 minutes on the first side until you have a beautiful golden caramel bottom
6. Flip and cook for another two minutes
7. Put your whole pan in the oven(if you have oven proof handles-if not you can flip on to a baking tray) and cook for around 5-6 mins
8. Let cool for 2 minutes before eating and finish with a sprinkle of good sea salt