- 4 thin slices from a small baguette, cut on the angle
- a little softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 heaped tsp fig chutney (we used Marks & Spencer Fig & Balsamic)
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
- 1 slice prosciutto, halved
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 2 bocconcini balls, halved
- 2 sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- drizzle olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.
Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.