Smoked mutton, goat's milk cheese, pesto and rocket toastie
Not the most common smoked meat you'll come across, but if you can get some from your local deli or market, you won't be disappointed. Alternatively, you can use something like parma ham or prosciutto instead.
For the pesto
50g pine nuts
150ml olive oil
2 garlic cloves
For the rest
6 slices of smoked mutton
40g Tesyn smoked goat's cheese, sliced
A handful of rocket
1 tsp Dijon mustard
2 rosemary focaccia
Let's start off by making the pesto. Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, Parmesan, olive oil and garlic cloves. Process until smooth and season.
Transfer to a sterilised jar, then seal and store in the fridge. It will keep in a fridge for up to two weeks.
Heat up a sandwich press/toaster.
Cut the focaccias open and spread the Dijon mustard on two slices and pesto on the others.
Layer the smoked mutton on the focaccia slices with pesto, followed by the goat's cheese and rocket. Close them up and pop them into the sandwich press. Cook for 2–3 minutes until the cheese is gently oozing out of the sides and serve.