Gruyère and pastrami toasties with chilli fig jam

Name: Gruyère and pastrami toasties with chilli fig jam
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: Serves 4
Ingredients: 125g unsalted butter, softened; 8 slices sourdough bread; 4 tsp dijon mustard; 350g gruyère, coarsely grated; 250g cooked beetroot, finely sliced; 8 thick slices pastrami; For the jam; 350g ripe tomatoes; 250g figs, trimmed; 2 large red chillies; 2 red bird’s eye chillies; 2 garlic cloves; 150g granulated sugar; 75ml white wine vinegar; 1 tsp sea salt

Portion size: Serves 4
Hands-on time 40 min, plus cooling, oven time 12 min
Difficulty: easy

Recipe by: Louise Pickford

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This is toasted sandwich nirvana! Preserve the figgy goodness in this chilli fig jam – the perfect accompaniment to any cheese toastie. The recipe makes enough to use with other dishes such as grilled fish or chicken. Store it in the fridge for up to a month.

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Ingredients

125g unsalted butter, softened
8 slices sourdough bread
4 tsp dijon mustard
350g gruyère, coarsely grated
250g cooked beetroot, finely sliced
8 thick slices pastrami

For the jam

350g ripe tomatoes
250g figs, trimmed
2 large red chillies
2 red bird’s eye chillies
2 garlic cloves
150g granulated sugar
75ml white wine vinegar
1 tsp sea salt

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Method

Begin with the jam. Roughly chop the tomatoes, figs, chillies (removing the seeds if you prefer a milder flavour) and garlic, then put them all in a food processor and whizz into a fairly smooth sauce. Transfer to a saucepan, add the remaining ingredients, bring to the boil then gently simmer uncovered for 30-40 minutes, stirring occasionally. Pour the jam into sterilised jars and leave to cool, then seal and keep refrigerated once opened.
For the toasties, heat the oven to 170°C fan/gas 5 and line a large baking tray with foil. Spread butter over the sourdough slices, then spread half with the mustard and the other half with the chilli fig jam (around 1 tsp per slice). Top the mustard-spread slices with a third of the cheese, followed by the beetroot, another third of the cheese, the pastrami and the final third of cheese. Put the jam-spread slices on top, jam-side down, to create 4 sandwiches.
Melt the remaining butter in a large ovenproof frying pan over a low-medium heat and cook the sandwiches (2 at a time) for 1 minute each side until lightly golden. Transfer to a baking tray and bake for 8-10 minutes until the filling is gooey and oozing. Serve with plenty of extra chilli jam.
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