Christmas Ham Sandwich
with sage stuffing | serves 2
A sandwich fit for Santa filled with ham, cranberry chutney and homemade sage stuffing.
Tags:
Calorie Smart
•Quick
Allergens:
Wheat
•Milk
•Celery
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
80 grams
Sliced Irish Ham
(Contains: Wheat)
1 sachet(s)
Cranberry Chutney
50 grams
Grated Cheese
(Contains: Milk)
5 grams
Sage
1 pack(s)
Breadcrumbs
(Contains: Wheat)
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Shallot
1 sachet(s)
Demi-Glace
(Contains: Celery)
Not included in your delivery
to taste
Pepper
to taste
Butter
to taste
Salt
Nutrition Values
Energy (kJ)1683 kJ
Energy (kcal)402 kcal
Fat12.1 g
of which saturates6 g
Carbohydrate49.7 g
of which sugars5.8 g
Dietary Fiber1.3 g
Protein23.1 g
Cholesterol0 mg
Salt3.13 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the shallot into small pieces.
- Pick half the sage leaves and thinly slice. Discard the stalks.
- Halve the ciabattas and pop cut-side up onto a lined baking tray.
2
- Place a pan over medium-high heat with a knob of butter. Cook the shallot until softened, 3-4 mins. Add the sage leaves and fry for 1 min.
- Remove the pan from the heat and add breadcrumbs, demi-glace (1 tbsp at a time) and salt to taste. Season with pepper and mix well.
- Shape into balls (1 per sandwich) and press onto the ciabatta bases.
- Scatter over the cheese and bake on the top shelf of the oven until the cheese has melted, 4-6 mins.
3
- Divide the ciabattas between plates and top with the ham.
- Drizzle over the cranberry chutney.
- Sandwich closed with the ciabatta lids.
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