Ham and Vine Tomato Sandwiches on Toasted Sourdough

Cut 8 slices about 2 cm thick from the middle of the sourdough boule, keeping the heels for another use. Lift the ham out of its wrapping, set the glaze pouch aside, and carve 400 g of slices about 5 mm thick across the grain.

Tip: This uses about a third of the ham; wrap the rest and bake it with its glaze pouch for another dinner.

Slice the vine tomatoes 1 cm thick, lay them on a plate and season with the salt and half the pepper. Pat the lettuce leaves dry.

Tip: Salting the tomatoes a few minutes ahead draws out their flavour; blot them before stacking so the bread stays crisp.

Brush one side of each bread slice lightly with the olive oil. Toast in a large skillet over medium heat, oiled side down, for 2 to 3 minutes until deep golden and crisp, then flip and toast 1 minute more until just set but still soft in the centre. Work in batches and move the toast to a rack.

Tip: Medium heat crisps the crust without drying the crumb; high heat scorches the outside before the slice warms through.

Raise the heat to medium-high and lay the ham slices in the dry skillet in a single layer. Warm them 1 minute per side, until hot through and lightly browned at the edges. Work in batches.

Spread the mayonnaise over one side of every toast. On 4 slices, layer the lettuce, the tomato slices and the ham, folding the ham loosely until each stack stands about 3 cm high, then season with the remaining pepper. Close with the remaining toast, mayo side down.

Press each sandwich gently, cut on the diagonal with the bread knife and serve right away while the toast is crisp and the ham is warm.