Ploughman's Sandwich with Leftover Ham, Redcurrant Glaze and Rhubarb Chutney

by SuperValu

Ploughman s sandwich leftover ham redcurrant glaze rhubarb chutney recipe

This recipe is perfect for using up leftover ham. The rhubarb chutney is a lovely alternative to the traditional dark pickles and complements this ploughman's sandwich beautifully, but you could use a strong piccalilli instead.

4 people 30 minutes 5 minutes

Ingredients

1 - SuperValu Cooked Ham (leftover)

For the Chutney

200 g Caster Sugar
100 ml Cider Vinegar
1 tsp English Mustard
2 tsp Ground Allspice
2 - Onions finely chopped
1 - SuperValu Cooking Apple peeled and chopped
1 cm SuperValu Fresh Ginger peeled and finely chopped
500 g SuperValu Rhubarb chopped
2 - Tomatoes chopped

For the Sandwich

1 - Apple peeled and sliced
50 g Butter softened
12 slices Cheddar Cheese
4 - Pickled Gherkins to serve
4 large Pickled Onions to serve
8 slices Sourdough Bread
1 head SuperValu Romaine Lettuce or cos lettuce
2 - Tomatoes sliced

Method

1.Place all the ingredients for the chutney in a large saucepan. Bring to a simmer and cook, uncovered, for 20 to 30 minutes, until slightly thickened. Remove from the heat and leave to cool. Keep covered until required.

2. When the chutney is ready, prepare the sandwich. Spread each slice of bread generously with the softened butter. Add some chutney and a slice of tomato, some apple slices and lettuce leaves and three slices of cheese for each sandwich. Top with sliced baked ham and enjoy immediately or wrap the sandwich in parchment paper to eat later during the day after a long morning ploughing! Serve with a pickled onion and gherkin on the side or skewered on top with a cocktail stick.