Ingredients

4 slices DukesHill Wild White Sourdough
 
8 slices DukesHill Sliced Wiltshire Ham
 
150g DukesHill Isle of Mull Cheddar, grated
 
2 tbsp DukesHill Onion Marmalade
 
DukesHill Bungay Butter, softened
 
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The Ultimate Wiltshire Ham & Cheese Toastie

Rated 5 stars by 1 users

Golden, buttery and irresistibly crisp, this is the toastie you'll come back to time and time again. Thick slices of DukesHill Wiltshire Ham are paired with rich, mature Isle of Mull Cheddar and sweet Onion Marmalade, all tucked between slices of Wild White Sourdough. Cooked slowly in a hot cast iron pan with plenty of Bungay Butter, the result is a deeply golden crust and perfectly melted centre that's everything a great toastie should be.
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 Onion Marmalade evenly over the unbuttered side.

  1. Step 3 Top with a generous layer of grated Isle of Mull Cheddar, followed by the Wiltshire Ham, then finish with the remaining cheese.

  1. Step 4 Place the remaining slices of bread on top, 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 each toastie for 4–5 minutes on the first side until deeply golden and crisp. Carefully flip and cook for a further 4–5 minutes, gently pressing with a spatula, until the cheese has fully melted and the bread is beautifully toasted.

  1. Step 7 Leave to rest for one minute before slicing in half and serving immediately.

Chef’s tip

  1. Step 9 Low and slow is the secret to the perfect toastie. Cooking over a gentle heat allows the Isle of Mull Cheddar to melt completely before the sourdough becomes too dark, giving you an irresistibly crisp crust with a rich, gooey centre. Serve with a handful of dressed leaves, crisps or a spoonful of extra Onion Marmalade on the side.