July 1, 2015 by Smock Alley
Hello again, this week is something unashamedly gluttonous and wonderfully delicious. You may want to eat it alone, in a dark room with a hangover.
We have bread, we have cheese, we have ham. By god we will have a Ham and Cheese Sandwich Pie.
8 slices Ham
150 g of Smoked Gubbeen Cheese
8-10 slices of white Bread
1 tablespoon of Wholegrain Mustard
1 tablespoon of Dijon mustard
500 ml Milk
100 g of plain Flour
100 g of Butter
50 g of grated cheddar
2 Red Onions, finely sliced
Firstly, prepare your bechamel by melting the butter in a pan,
sift in the flour once the butter is melt and whisk until all the flour is incorporated.
Let this roux cook out for about 2 minutes and slowly drizzle milk in whisking constantly until it is all incorporated. Let this bechamel bubble until it thickens, then whisk in the grated cheddar-
boom hey presto a basic mornay sauce.
Finely slice the red onions, use white or shallots it you prefer, and saute in butter until very soft and golden.
Next butter a casserole dish, and place 3 slices of bread on the bottom. Spread a little wholegrain mustard on the bread and then lay ham on top until it covers the bread. Next slice the Gubbeen cheese, laying a few slices over the ham. Top with bread. On this bread spread dijon mustard, the the sauted onions,
followed by ham and cheese.
Top this off with more slices of bread to cover the top of the pie completely.
Then pour over the bechamel/mornay sauce and let it rest for 5-10 minutes. Pop into an oven at 200 Celsius for 20 minutes, or until the top is golden and bubbling.
Remove the pie from the oven , let it rest for 5 minutes, the slice and devour.
Great with a little green salad and a cheeky red.