Leftover Christmas Toastie
Slice the sourdough loaf into 8 even slices, grate the Comte and crumble up the stilton cheese.
Lay out 4 slices of bread. Now, this is the important bit: spread one side of every slice with ½ tbsp of mayonnaise each – the mayonnaise is the ultimate trick to a crispy and golden toastie. On the other side of the bread spread ½ tbsp of soft butter.
On the buttered side, cover your bread slices with half your cheese mix. Place on pieces of gammon and a drizzle of gravy. Finish with a final layer of cheese. Spread cranberry sauce on the buttered side of the remaining 4 slices of bread, then top your layered bread with these cranberry side down and mayo side up.
Heat 1 tbsp of butter in the base of a large frying pan over a medium-high heat. Add 2 of the toasties, mayonnaise side down, and fry for 3 mins, using a spatula to press them down so they become golden and crisp. Flip and cook the other side for another 3 mins.
Remove from the heat and repeat with the other 2 toasties. Slice in half and get stuck in.