An Oozy Sarmie Extravaganza

Palegg (n.) Norwegian for anything and everything you can put on a slice of bread.

I have to say, I’m a big fan of the ‘sarmie’ (or sandwich).

Some of my 'All Time Cravings' include pastrami and pickles on rye, or a simple but classic toasted cheese and tomato on the braai, or a fresh baguette with camembert softened by the sun at a picnic on the beach. And what is an anchovy pizza if not a venerated distant cousin of the sandwich?! That said, there is one particular sarmie that has to be my true north, 'That Truly Ultimate Indulgence' on a lazy weekend and it is this particularly oozy toasted unbridled joy between two slices of plain ol’ shop bought white bread, toasted on the griddle pan.

First be sure to butter the outsides of each slice of the white bread so it doesn’t stick to the grill and turns a gorgeous golden brown. On one slice, on the plain side, spread a thin layer of wholegrain mustard. If you like a little bit of added heat, I sometimes use English mustard instead. Just be sure to be modest with it otherwise the mustard will overpower the other ingredients.

Forthwith, after the smearing of fortifying mustard spread, add a couple of generous slices of well matured cheddar cheese (and only the best will do for you!). Make sure you leave a little around the edges of the slice of bread so you don’t get it melting over onto the pan. Then comes your layer of 3-4 slices of country ham folded concertina-style to fit.

The essential: little grinding of salt and pepper on the ham. Don't be shy!

Now the equally generous brie slices atop the ham...

Finally spread either fig jam, or strawberry, really your preference, or even a little bit of honey or syrup, on the other slice of bread laid to its resting place upon the crowning layer of brie cheese.

Warm your griddle pan to a medium heat (keep your eyes peeled at the charity shops for a good cast iron griddle for just such an occasion if you don't already have one; otherwise, improvise!)

Keep turning your sarmie until both sides are toasted and the cheese is softened slightly, but not so completely melted that the flavours are almost altogether dulled.

(My own affectation this last bit... As I personally find that a little - at worst, a lot! - of the flavour is lost with good sharp cheddar when a high heat renders the cheese stringy and melted all over and out the edges of the sandwich. But that’s just me. You are you. So you do you, dear reader.)

It ain't exactly rocket science.

But it's so often the simplest of pleasures that never fail to hit the spot!

All the same, I do so hope you enjoy this particular treat! x

Still Life by Lisa Langan