Ingredients:

  • 1 medium red onion, thinly sliced (150g)
  • 1 medium apple, peeled, cored, and diced (150g)
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tbsp brown sugar (15g)
  • 1/4 tsp ground ginger (approx 1g)
  • Pinch of salt and black pepper
  • 2 slices of sourdough bread (approx 100g per slice), about 1 inch thick.
  • 2 tbsp Dijon mustard (30ml)
  • 4 oz (115g) mature cheddar cheese, sliced or crumbled
  • 2 oz (55g) thickly sliced ham, preferably smoked.
  • 2 oz (55g) salad leaves, such as rocket (arugula) or mixed greens.

Instructions:

  1. In a small saucepan, combine the sliced red onion, diced apple, apple cider vinegar, brown sugar, ground ginger, salt, and pepper.
  2. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for 15-20 minutes, or until the onions are softened and the chutney has thickened. Stir occasionally to prevent sticking. Set aside to cool slightly.
  3. Lightly toast or grill the sourdough slices until golden brown and slightly crisp.
  4. Spread Dijon mustard evenly on one slice of toasted bread.
  5. Layer the cheese, ham, and salad leaves on top of the mustard.
  6. Spoon the apple and red onion chutney generously over the salad leaves.
  7. Top with the second slice of toasted bread. Cut in half (if desired) and serve immediately.