Ham and Cheddar Toastie in a Dry Pan
Makes 1 serving

INGREDIENTS
2 slices, about 72 g White bread
60 g Lean ham, sliced (Cooked deli weight, as sold.)
30 g Cheddar (Thirty grams grated covers the slice. It is 35% fat, so this is the number to hold.)
1 tsp (6 g) Dijon mustard
40 g Tomato
To taste Black pepper

METHOD
1. Spread the mustard on one slice. Lay on the ham, then the grated cheddar, then the sliced tomato with a grind of pepper, and close it.
2. Set a dry non-stick pan over a medium-low heat, put the sandwich in and press it with a small saucepan. Cook for three to four minutes until the bottom is golden.
3. Flip, press and cook for another three minutes. Cut and eat while the cheese is still moving.

Contains gluten cereals, milk and mustard.
Supermarket loaves often contain soya flour. Check the bag.

RECIPE NOTES
Grate the cheese rather than slicing it. Grated melts in the time the bread takes to brown; a slab is still solid in the middle when the outside is done.
Reduced-fat cheddar melts less well but at 30 g would take the fat down by about 6 g. Mild and mature cheddar are the same numbers.

Full recipe: https://www.getfuel8.com/recipes/ham-cheddar-dry-pan-toastie
