• 4 Slices sourdough bread
• 100g Mature cheddar, roughly grated
• 1 Cox or Braeburn apple, ½ roughly grated and ½ in wedges
• 6-8 slices Prosciutto di Parma
• 1 handful Baby spinach leaves, plus extra to serve
• 2 tbsp. Tomato chutney, or other favourite chutney
• 1 tbsp. Butter, softened

Preparation: 10 minutes

Cooking time: 6 minutes

Top two slices of the bread with the grated cheese, followed by the grated apple, 3-4 slices of Prosciutto di Parma, and some spinach leaves. Spread the other two slices of bread with 1 tbsp. chutney each, then place -chutney side down- on top of the spinach to create 2 sandwiches.

Lightly butter the outsides of both sandwiches and cook in a hot frying pan, weighed down by another heavy pan for 2-3 mins on each side until the outside is crisp and the cheese has melted. Serve with the remaining half apple and a handful of spinach leaves.