Cold cuts and cheese, the two things you’re most likely to have floating around in the fridge a few days after Christmas. Yes, you’ve gotten through an entire wheel of stilton as a family, and all the remaining turkey has found it’s way into sandwiches and omelettes, but if your lot are anything like mine, there’s still plenty of ham and no ones touched some of the cheeses – I’m not sure how long camembert would last in our fridge realistically but I’m painting a picture here, so work with me. We’ll call this a “deconstructed grilled cheese” because sometimes it’s nice to use the wanky words and phrases that make you despise the human race as a whole, and really that kind of is what it is. A ham, pickle and mustard fried sandwich dipped in oozy, melty camembert. Bookmark this one for around about December 28th, my friends.

The idea for this sandwich started in ALDI, when I picked up a camembert for no particular reason at all. I do this a lot, and always have done, and it’s usually the source of my favourite recipes on this blog. Sometimes impulse ingredient buying comes to something exciting and sometimes it doesn’t. For example, I’ve two pomegranates sitting in front of me right now that I bought simply because two pomegranates for 59p is a steal, and I’m yet to do anything with them. This time, thankfully, it did.

I was lying in bed, and suddenly shouted “gammonbert!” Cab, who happened to be there at the time, looked at me with confusion. “Like gammon and camembert, do you get it?” He did. And there began this sandwich.

I didn’t actually know what “the gammonbert” was until the following morning. It’s like how you spend days at school thinking up an excellent band name with little to no intention of striking up a band because you don’t know anybody that plays an instrument. That one just me? It’s possible.

Anyway, whatever, please make this, I feel it’s something of a revolution. Do I mean revelation? Is it possible that it’s both?

Serves 2

4 slices white bread

4-6 slices cooked ham
2 gherkins, sliced
2 tsps mustard

 1 camembert and 1 clove of garlic, sliced

1. Heat your oven to Gas Mark 6 (conversions here) and get a low to medium heat under a non stick frying pan large enough for two slices of bread to fit in it comfortably.
2. Butter one side of each of your slices of bread, and place two of them butter side down in the frying pan. Throw on your ham, gherkins and mustard.
3. While that is happening, poke a few holes in your camembert and stud it with little slices of garlic. I’m not convinced that this does anything to flavour the cheese but it sure does make the house smell good. Bake your cheese for 10 minutes or until melted.
4. Once the bottom side of your bread is golden, top your sandwiches with their top slices butter side up, then flip over so that the newly added buttered side is facing down. Weigh down with plates and jars as pictured at the bottom of this post. Give another 5 minutes or until golden.
5. Cut into quarters and dip into melted camembert. Yes, you are in heaven.

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