8 slices of Irrewarra Sourdough
Inglenook butter
4 tbsp Johnno’s Tasmania Green Tomato Pickle
1 cup of leftover stuffing
1 block of Warrnambool Heritage maple & toffee cheese, thinly sliced
8 slices of Salt Kitchen Leg Ham
8 slices of turkey
1 cup of rocket leaves
Salt to garnish
Generously butter the outside of your bread. Building on 4 unbuttered sides, spread 1 tbsp of green tomato pickle on each slice, top with leftover stuffing, ham, turkey, rocket and maple toffee cheese slices. Pop the lids on and cook in a sandwich press or fry pan until golden and crispy. Slice and serve, finishing with a sprinkle of salt on top
