2 dill pickles, drained & finely chopped
½ small white onion, finely chopped
¼ cup finely chopped continental parsley
1 Riverview Farm Roast Pork
140g cheddar cheese, coarsely grated
8 thick slices sourdough bread
salted butter, for spreading
2 tbsp Dijon mustard
8 thin slices ham
sea salt & black pepper
Preheat oven to 180°C.
Combine pickles, onion, parsley and 2 teaspoons of dill vinegar in a bowl. Season with salt and pepper and set aside.
Cut Riverview Farm Roast Pork into thin slices and arrange onto a baking tray lined with baking paper. Sprinkle pork with cheese and transfer to oven for 4-5 minutes until cheese has melted.
Meanwhile, lightly toast slices of sourdough until golden
To assemble, spread butter over the bread slices on the bottom of the sandwiches and mustard on the others. Arrange the ham on the buttered slices and place the warm pork and melted cheese over the top. Sprinkle with pickle and onion mixture and place mustard slices of sourdough over the top. Slice sandwiches in half and serve.