Ingredients

4 slices DukesHill Wild White Sourdough
 
8 slices DukesHill Honey & Mustard Ham
 
200g DukesHill Baron Bigod, sliced
 
2 tbsp DukesHill Chilli Jelly
 
DukesHill Bungay Butter, softened
 
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Baron Bigod, Ham & Chilli Jelly Toasted Sourdough

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Rich, indulgent and packed with flavour, this elevated toastie brings together some of Britain's finest produce. Creamy Baron Bigod melts beautifully over slices of sweet Honey & Mustard Ham, while a generous spoonful of Chilli Jelly adds just the right balance of sweetness and gentle heat. Finished on toasted Wild White Sourdough with Bungay Butter, it's a simple lunch that feels undeniably special.
Servings 2
Prep Time 5 minutes

Directions

  1. Step 1 Butter one side of each slice of Wild White Sourdough generously with Bungay Butter.

  1. Step 2 Turn two slices over so the buttered side is underneath, then spread the Chilli Jelly evenly over the unbuttered side.

  1. Step 3 Layer over the Honey & Mustard Ham, then arrange generous slices of Baron Bigod on top.

  1. Step 4 Finish with the remaining slices of sourdough, buttered side facing out.

  1. Step 5 Heat a heavy frying pan or cast iron skillet over a medium-low heat.

  1. Step 6 Cook for 4–5 minutes on the first side until the bread is deeply golden and crisp. Carefully turn and cook for a further 4–5 minutes until the Baron Bigod has softened into a rich, molten centre.

  1. Step 7 Rest for one minute before slicing and serving while the cheese is irresistibly gooey.

Chef’s tip

  1. Step 9 Allow the Baron Bigod to come to room temperature before cooking. It melts far more evenly, creating an incredibly rich, silky centre that pairs perfectly with the sweetness of the Honey & Mustard Ham and the gentle warmth of the Chilli Jelly. Serve with a simple peppery rocket salad or a handful of crisps for the ultimate gourmet toastie.