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  • Light Meals

Manchego and Serrano Malted Ciapanini Croque


4 Malted ciapanini roll
8 slices Serrano ham
225g Manchego cheese, thinly sliced

For the tomato chutney:
450g Cherry tomatoes
3 tbsp Olive oil
2 tbsp Balsamic vinegar
2 tbsp Demerara sugar
2 Dried chillies, roughly broken up
Salt & freshly ground black pepper

To serve:
Marinated olives
Salted almonds


To make the chutney; Preheat the oven to 150°C/300°F/Gas mark 2. In a small roasting tin toss the tomatoes with all the remaining ingredients and season. Bake in the oven for 1¾ hours until softened & split (be careful not to allow the sugary juices to burn on the base of the tin). Allow to cool and transfer to sterile jar. The chutney will keep for 2/3 days in the fridge.

Preheat the grill.

Split each of the ciapanini in half. Divide the ham between each of the 4 ciapanini bases. Top each with cheese and place on a baking sheet. Place under a medium grill and gently heat until the cheese is just melting. Grill the remaining ciapanini tops on the cut side until golden and toasted.

Remove the melts from grill and top each with a generous spoonful of the warm tomato chutney. Top each with the toasted lid and serve straight away with extra tomato chutney, marinated olives, salted almonds and chorizo.

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