(Serves 4)

• 125g grated Gruyere cheese
• 125g grated Cheddar style cheese
• 8 slices of Sourdough Bread - long slices
• 4 slices of ham
• 50g Dijon Mustard
• 6 sliced large pickles
• 50g fresh truffle
• Vegetable oil
• Butter

1. Spread the mustard on one side of each slice of bread.
2. On one half of each sandwich, place 4 slices of the pickle on top of the mustard.
3. Cover with the sliced truffle, add the ham,  then add the grated cheese.
4. Close the sandwich with the accompanying slice of bread and press together.
5. Heat a pan and add some vegetable oil and butter. Place a cooking weight on the sandwich as it fries in the pan.
6. Fry the sandwich in the oil and butter for 3-4 min on each side, until the bread is golden and toasted.
7. Serve warm.

Recipe by Bryn Williams, Cegin Clwyd