16 slices of thinly cut bread
Soft butter or margarine for spreading
Sandwich fillings; such as cheese, ham and pickle (see below)
4 eggs, lightly beaten
4 tablespoon milk
Ground black pepper
2 tablespoon oil
Ham and Cheese3 tablespoon ‘Branston’ pickle
125g hard cheese, such as Cheddar or Gruyere
180g sliced ham
Mozzarella, Pesto and Mango Chutney1 1/2 tablespoon green pesto
200g Mozzarella, drained and cut into thin slices
1 1/2 tablespoon mango chutney
Make 8 sandwiches by spreading the bread with soft butter or margarine and filling with your chosen fillings.
Crack the eggs into a wide shallow bowl. Whisk with a fork, add the milk and very little salt and ground black pepper.
Heat the oil with a little butter in a frying pan. Briefly dunk the sandwich into the egg mix to coat both sides well. Hold over bowl so excess drops in.
Fry the sandwich in a pan for 3-4 minutes until each side is golden brown. Cut into 3cm cubes and secure with a cocktail stick. Serve immediately.
Ham and CheeseDivide the pickle among the slices of bread.
Divide the cheese and ham between the slices; top with the remaining bread slices.
Remove the crusts (keep in a bag in the freezer for making breadcrumbs or feeding the birds).
Mozzarella, Pesto and Mango ChutneySpread the pesto onto half the slices of bread and the mango chutney on the remaining slices.
Place the mozzarella slices onto the pesto slices.
Press the bread firmly together. Remove the crusts (keep in a bag in the freezer for making breadcrumbs or feeding the birds).
To freeze ahead: Complete the recipe up to the end of step 1. Store in an airtight container and freeze for up to 3 months.To use: Defrost the sandwiches, which should take no longer than a couple of hours. Then complete the recipe as above.