Mega Turkey, Ham, Cooleeney and Chilli Jam Toastie

INGREDIENTS

• 4 slices Dunnes Stores Organic Sourdough bread
• 150g leftover turkey
• 150g leftover ham
• 100g Dunnes Stores Cooleeney cheese
• 2 tbsp homemade chilli jam
• 4 tbsp butter

For The Chilli Jam (makes 1 litre)

• 3 medium red chillies, deseeded and roughly chopped
• 1kg tomatoes, roughly chopped
• 4 cloves garlic, crushed
• 2 thumb-sized pieces of ginger, peeled and roughly chopped
• 2 tbsp Thai fish sauce
• 450g demerara sugar
• 1 tbsp balsamic vinegar
• 100ml red wine vinegar

METHOD

1. For the chilli jam, start by placing half the tomatoes into a food processor and blitz until finely chopped. Transfer to a medium pot. Place the rest of the tomatoes, red chillies, garlic, ginger and Thai fish sauce into the food processor and blitz until it becomes a smooth paste.
2. Transfer to the pot and place over a medium heat. Stir through the sugar, balsamic vinegar and red wine vinegar. Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 35 - 45 minutes or until the jam has reduced by half its volume. Stir every 5 minutes. When the jam has cooked, allow to cool and then transfer to sterilised jars.
3. Butter one side of each slice of bread.
4. Spread the unbuttered side of two slices with the chilli jam. Top with slices of Cooleeney cheese, followed by the shredded leftover turkey and ham.
5. Heat a little oil in a frying pan over a medium-high heat. Place the sandwich in the pan, butter-side down, and cook.
6. Cook for 2–3 minutes on each side, until golden brown and the cheese has melted. Repeat with the second sandwich.
7. Slice in half and serve immediately.