Ploughmans Toastie

What you do...

1. To make the dill pickles, add the vinegar, water and salt to a saucepan.
2. Bring to the boil, stirring until the salt and sugar have fully dissolved.
3. Remove from the heat and allow to cool completely.
4. Place the sliced cucumbers, dill and peppercorns into a sealable jar.
5. Pour over the cooled liquid, seal and refrigerate for at least 12 hours before using.
6. To assemble the toastie, spread mayonnaise evenly over one slice of bread.
7. Layer on the ham, then top with grated Cathedral City cheddar. Spread the plum pickled chutney on the second slice of bread, then place on top to form a sandwich.
8. Heat the butter in a large frying pan over medium heat.
9. Add the sandwich and cook until golden brown on both sides, pressing gently if needed.
10. Ensure the cheese is fully melted and the filling is heated through.