Ingredients:
- 30g butter, plus extra if needed
- Black pepper
- 150g Irish Brie, sliced
- 4tbsp ed cabbage and beetroot
- 2 thick-cut slices of leftover baked ham
- 2tbsp redcurrant jelly
- 4 thick-cut slices of bread
Method:
- Spread two of the slices of bread thickly with the redcurrant jelly, then layer up with the ham, red cabbage and beetroot, and Brie. Season with plenty of black pepper, then sandwich together with the remaining slices.
- Melt the butter in a pan over a medium heat.
- One at a time, cook the sandwiches in the pan until golden brown and crisp on both sides, adding more butter if necessary.
