HAM AND CARAMELISED ONION FINGER SANDWICHES

MAKES 18 PREP 20 MINS COOK 45 MINS

• 12 slices white bread

• Spreadable butter

• 300g shaved leg ham

• 6 slices Swiss cheese

• 80g punnet mustard cress, trimmed CARAMELISED ONION RELISH

• 25g butter, chopped

• 2 tblsps olive oil

• 4 red onions, halved, thinly sliced

• ¼ cup brown sugar, firmly packed

• ⅓ cup port

• ⅓ cup drained finely chopped fire-roasted capsicum strips

• 1 tblsp balsamic vinegar 1 To make relish, heat butter and oil in a large stockpot over a medium to high heat. Add the onions. Cook, stirring occasionally, for about 25 minutes, or until very soft. Stir in the sugar and port. Season. Gently boil, stirring occasionally, for about 15 to 20 minutes, or until caramelised and liquid is evaporated. Stir in capsicum strips and vinegar. Refrigerate until cold.

2 To assemble, spread one side of each slice of bread with butter. Spread 1 tblsp of relish over half the bread slices. Refrigerate remaining relish for another use. Divide the ham, Swiss cheese and mustard cress evenly over the relish. Top with the remaining bread slices, buttered-side down.

3 Using a serrated or electric knife, cut away and discard the crusts. Cut each sandwich into three even fingers. Place on a serving plate. Cover and refrigerate until ready to serve.

4 Serve, garnished with extra mustard cress.

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