Smoked Ham Gouda Sourdough Melts Recipe

About this recipe

Smoked Ham & Gouda Sourdough Melts are the ultimate fusion of hearty British ingredients and continental finesse. Perfectly toasted sourdough bread, layered with smoky ham, creamy Gouda, caramelized onions, and a hint of mustard, creates a warm, gooey delight ideal for a quick yet indulgent lunch.

Ingredients

• 1 Head Organic Romaine Lettuce
• - Filippo Berio Garlic Flavoured Olive Oil
• - Jason'S Sourdough The Great White Straight Up Sourdough
• 105G Dijon Mustard With Tarragon, 105G
• 500 g Stamford Street Co. Cooking Bacon 500G
• 100 g Gioiella Apulian Burrata Soft Cheese 100G
• 1.25 Kg Typically Denhay Smoked Gammon Joint
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Lurpak Unsalted Butter

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6, and line a baking tray with parchment paper.
2. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the sliced onions, and cook for 10-12 minutes, stirring occasionally, until soft and caramelized. Set aside.
3. 3. Lightly butter one side of each sourdough slice. On the unbuttered side of 4 slices, spread a thin layer of Dijon mustard.
4. 4. Layer the mustard-spread slices with 2 slices of smoked ham, 1 slice of Gouda, and a spoonful of caramelized onions. Top with the remaining buttered sourdough, buttered side facing out.
5. 5. Heat a large non-stick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, pressing gently with a spatula, until golden brown and the cheese is melted.
6. 6. Transfer the sandwiches to the prepared baking tray and bake in the preheated oven for 5 minutes to ensure the cheese is fully melted and gooey.
7. 7. Remove from the oven, slice each melt in half, and serve warm with a side of lightly dressed salad or crisps for a complete meal.