Gammon schnitzel sandwich with pineapple piccalilli

Method

1. To make the piccalilli, put the carrot, shallots and pineapple in a saucepan with the vinegar, 30g water, sugar, turmeric, mustard powder and bay leaf. Bring to a simmer, then cook for 15 minutes until the liquid thickens and reduces almost entirely, just coating the vegetables. Leave to cool.
2. Pat the gammon steaks dry with kitchen paper. Put the flour on a plate, beat the egg with a splash of milk and a pinch of salt in a wide bowl, then put the breadcrumbs on another plate. Coat the gammon in the flour, then the egg, then the breadcrumbs. Put a large frying pan over a medium heat and add enough oil to thinly coat the base. Cook the gammon schnitzels for 3-4 minutes on each side until crisp and golden.
3. Now to assemble the sandwiches! Butter the bread, spread mayonnaise on one side (if using) and spoon a generous helping of pineapple piccalilli on the other. Layer up with the watercress, slices of tomato and the crispy gammon, then close the sandwiches and enjoy warm.