Gruyère and pastrami toasties with chilli fig jam

Method

1. 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.
2. 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.
3. 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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