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AMERICAN CLASSIC SANDWICH

MAKES 4

40g pickled cucumbers or cornichons

8 slices fresh sourdough bread

1 x portion Home-Made Melty Cheese (see here)

2 tbsp American mustard

2 tbsp tomato ketchup

dairy-free butter, for spreading

Frying pan

Thinly slice the pickles | Generously butter the bread with dairy-free butter | Put the pan on a medium heat

Place one slice of bread in the frying pan, buttered side down | Spread with a quarter of the cheese and lay the pickles on top | Dollop a quarter of the mustard and ketchup on top and spread them out | Place a slice of bread on top, buttered side up | Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, 4–5 minutes

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy | Transfer to a chopping board, cut in half and serve immediately | Repeat to make all the sandwiches