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Ham, cheese and chilli beetroot chutney toastie

Name: Ham, cheese and chilli beetroot chutney toastie
Prep time: 30 min
Total time: 30 min
Yield: Makes 2 (with leftover chutney)
Cuisine: British recipes
Ingredients: For the chutney; 250ml red wine vinegar; 250g caster sugar; 1½ tsp black mustard seeds; 1½ tsp cumin seeds; 2 red chillies, deseeded and finely chopped; 2 garlic cloves, crushed; 2 banana shallots, finely chopped; 1 bunch raw beetroot, peeled and coarsely grated (around 500g prepared weight; For the toastie; 4 slices good bread; Butter for spreading; 2 thick slices good quality ham; 100g mix of blue cheese and cheddar, crumbled or grated; Parmesan for grating

Published: 13 Jan 17
Updated: 23 Apr 24

A comfort food favourite; this oozing toastie tower of wonder – made with cheese, ham and a homemade beetroot chutney – is snack time royalty. Serve it hot, straight from the oven, to appreciate all its cheesy goodness.

Easy
December 2016

Test kitchen approved

Makes 2 (with leftover chutney)
Hands-on time 30mins, simmering time 30min, oven time 5-6min

Nutrition: per serving

Calories: 577kcals
Fat: 29.4g (17.2g saturated)
Protein: 25.6g
Carbohydrates: 51.1g (17g sugars)
Fibre: 3.1g
Salt: 2.7g

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Ingredients

For the chutney

250ml red wine vinegar
250g caster sugar
1½ tsp black mustard seeds
1½ tsp cumin seeds
2 red chillies, deseeded and finely chopped
2 garlic cloves, crushed
2 banana shallots, finely chopped
1 bunch raw beetroot, peeled and coarsely grated (around 500g prepared weight

For the toastie

4 slices good bread
Butter for spreading
2 thick slices good quality ham
100g mix of blue cheese and cheddar, crumbled or grated
Parmesan for grating

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Method

To make the chutney, gently warm the vinegar and sugar in a pan over a medium heat until the sugar dissolves. Add the remaining chutney ingredients and some salt. Bring to the boil and cook for around 30 minutes, stirring occasionally, or until the mixture has reduced and the liquid is syrupy. Leave to cool.
Heat the oven to 180°C/160°C fan/gas 4 and put a baking sheet inside. Butter one side of each slice of bread. Heat a large frying pan over a medium heat, then add 2 of the bread slices, butter-side down. Spread with a couple of spoonfuls of chutney, top with a slice of ham each, then divide the blue cheese and cheddar between them. Sandwich with the remaining slices of bread, butter-side up. Cook for 5-6 minutes, pressing down on the sandwiches with a spatula or fish slice until the bread has toasted on the underside. Flip and repeat.
Grate a good layer of parmesan over the top of each sandwich, then flip again, frying until the cheese is golden and crisp. Transfer to the baking sheet, parmesan-side up, and bake in the oven for 5-6 minutes to properly melt the cheese inside.

Recipe from December 2016 Issue

Nutrition

Nutrition: per serving

Calories: 577kcals
Fat: 29.4g (17.2g saturated)
Protein: 25.6g
Carbohydrates: 51.1g (17g sugars)
Fibre: 3.1g
Salt: 2.7g

delicious. tips

The chutney will keep in the fridge in an airtight container for up to a week. Use the leftovers on cheeseboards, with a ploughman’s or in chicken wraps.