Martin’s Ham, Cheese, Tomato Toasted Sandwich

INGREDIENTS

Thick sliced fresh sourdough, light rye bread preferably
Cracker barrel extra tasty cheese slices
Gypsy ham
Avocado
Seeded mustard
Japanese mayonnaise (kewpie brand is recommended)
Butter
Hydroponic tomato
Baby rocket

METHOD

Arrange bread (two slices per person).  Cut avocado into thin slices and place onto one slice. Don’t smush the avocado – keep it intact. Sprinkle salt and pepper onto it. Then add mayonnaise and seeded mustard to the other side. Mix them together with a knife until they form an even consistency. Place one slice of cheese (per sandwich) onto the avocado side. Slice tomato and place two slices on top of the cheese. Take one slice of ham and fold it so that it is approximately the same size as the bread and place it on the tomato. Now take the sandwich top (with the mayonnaise/mustard mix on it) and place it on the ham so that it forms a complete sandwich. Thinly spread butter on the outside of both sides. Place in sandwich press and heat until the butter goes golden brown. Remove from the sandwich press and separate at the ham/mustard mix divide. Place a handful of rocket on top of the ham and reattach the sandwich lid. Voila!