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INGREDIENTS

Metric
Imperial
  • 3 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
  • 2 slices black forest ham
  • 1/2 cup gouda cheese, grated
  • 1 egg
  • 2 tbsp milk
  • Salt and pepper to taste
  • 2 tbsp butter, for cooking
  • 3 slices SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD
  • 2 slices black forest ham
  • 1/2 cup gouda cheese, grated
  • 1 egg
  • 2 tbsp milk
  • Salt and pepper to taste
  • 2 tbsp butter, for cooking

METHOD

  1. Start with a slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD, add half of the cheese and top with 1 slice of black forest ham (fold the ham to fit onto the bread if needed).
  2. Place another slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD on top of the ham.
  3. Starting with the ham, place the remaining slice on the second slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD and top with the remaining cheese, finishing off the sandwich with the last slice of SASKO LOW GI DUMPY OATS & HONEY WHITE BREAD.
  4. Cut the crusts off and place a plate on top of the sandwich. Weigh it down with a heavy object and leave for 5 – 10 minutes to tighly compress.
  5. In the meantime, whisk together the egg, milk, salt and pepper.
  6. Once the sandwich has compressed, brush both sides with the egg mixture.
  7. Heat a non-stick pan over medium heat and add 1 tbsp of butter.
  8. Place the sandwich into the heated pan and let it fry for a few minutes until golden brown, lightly pressing onto the sandwich with an egg lifter to assure even browning.
  9. Carefully flip over the sandwich to fry on the other side and add the remaining 1 tbsp of butter.
  10. Let it fry for another couple of minutes until golden brown, remove from the pan, cut in half and serve.

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