Serves: 2
Preparation time: 5 MINS
Cook time: 10 MINS
To make it easier assemble in a large nonstick frying pan or skillet. Butter one side of each slice of bread. Place two slices with the butter side down into the pan (if they are too large do one sandwich at a time).
Spread a generous amount of cranberry sauce over each slice of sourdough, then evenly divide the ham and cheese on top of each slice. Place the remaining bread slices on top with the butter side facing up.
Turn heat to medium and cook until a deep golden brown, 4-5 minutes, press lightly with a spatula before carefully flipping over and continue to cook for 3-4 minutes until golden.
Remove from the pan to a plate, cut in half, allow to cool slightly before serving.
AIR FRYER
Pre heat to 190 C, build sandwiches separately before placing in the basket/tray and insert into fryer. Cook each side for 2 minutes or until golden brown.
4 slices sourdough
150g pulled ham hock or sliced ham
Dromona Butter, softened
150g Dromona Mature cheddar, grated
2-3 tablespoons cranberry sauce
