1. Butter one side of each slice of bread.
2. Flip two slices butter-side down and spread with mustard. Spread the other two with chutney.
3. Top the mustard slices with ham and cheddar, then close with the chutney slices, butter-side up.
4. Cook in a frying pan over medium-low heat for 3-4 minutes each side, pressing down gently, until golden and the cheese has melted.
5. Slice in half and serve hot.

Tips for a perfect toastie

• Butter right to the edges of the bread for an even, golden crust.
• Keep the heat at medium-low. Too hot and the bread burns before the cheese melts.
• Grate the cheese rather than slicing it. It melts faster and more evenly.
• Press the toastie down with a second pan or a heavy lid for that sandwich press finish.

Variations

• Add a few slices of pickle or some sauerkraut for tang.
• Mix the cheddar with a little mozzarella for extra stretch.
• Swap the cheddar for Swiss or Gruyère for a nuttier, café-style toastie.
• Brush the outside with mayonnaise instead of butter for an extra crispy crust.

Make ahead and storage

Toasties are best eaten straight from the pan. To make them quicker during the week, pre-slice the ham and grate the cheese, then keep them in an airtight container in the fridge for up to 3 days.

FAQs

Can I use a sandwich press?
Absolutely. Cook for 4-5 minutes until golden and the cheese has melted.

What’s the best bread for toasties?
Sourdough holds up well and gets a great crunch, but any sturdy sandwich loaf will work.

See all our leftover ham recipes for more ways to use up the Christmas ham.