26 December 2012,22:17 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Slice the crusty top off the loaf; reserve for another use.
  • Slice the loaf into two layers, making the bottom layer thicker. Place the bottom on a large piece of foil.
  • Preheat the grill on the hottest setting. Toast the top surface of the top layer of the loaf until brown, then turn it and place on the foil.
  • Sprinkle the cheese over both layers of bread.
  • Arrange the avocado and tomato wedges on the bottom layer then sprinkle with half the remaining cheese.
  • Top with the asparagus spears and ham, completely covering the edges of the ingredients underneath.
  • Sprinkle with the remaining cheese and a trickle of olive oil.
  • Place under the grill and cook well away from the heat source for 3-5 minutes.
  • Remove the plain cheese-topped layer first, when the cheese is bubbling.
  • Cook the bottom layer until the cheese has melted and the ham has browned.
  • Cut the toasted cheese layer into 8 wedges and overlap them on the filling, alternating the plain and cheese sides up.
  • Serve at once, cut into four wedges.


  • ½ stone ground buckwheat boule loaf or other rustic round loaf
  • 100 grams Cheddar cheese, finely shaved or coarsely grated
  • ½ large avocado, halved, stoned, peeled and sliced
  • 1 tomatoes, halved and cut into fine wedges
  • 6 freshly cooked asparagus spears
  • 2 slices Parma, serrano or Black Forest ham
  • Olive oil

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