Prosciutto, Nectarine, and Thyme Grilled Cheese

Makes 4

Takes 15 mins

Cost per serve £1.33

1 nectarine, halved and stoned

flavourless oil (such as sunflower or groundnut), for greasing

25g salted butter, softened

8 thick slices sourdough bread or white bloomer

4 slices prosciutto

150g mature Cheddar, grated

120g Gruyère, grated

8 thyme sprigs, leaves picked

1 Heat a griddle pan or heavy frying pan over a medium-low heat. Cut the nectarine into thin slices measuring about ½ cm thick. Brush with a little oil and griddle or fry, turning, for 2-3 mins, until charred but not burnt. Set aside.

2 Butter both sides of the bread. Lay the prosciutto on top of half the slices, followed by the nectarine slices, then divide the grated cheeses between them. Top with the thyme leaves and sandwich with the remaining slices of bread. Press down firmly to compact.

3 Arrange as many sandwiches as you can fit into your pan, and fry for 3-4 mins on each side, until crispy, golden and the cheese has melted. Remove from the pan and keep warm. Repeat with the remaining sandwiches.