¼ cup (75g) whole-egg mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
sea salt and cracked black pepper
140g cabbage, shredded
1 small red onion, thinly sliced
4 dill pickles, sliced
2 tablespoons chopped chives
400g sliced leg ham
200g gruyère, sliced
8 slices sourdough bread, toastedlace the mayonnaise, lemon juice, mustard, salt and pepper in a bowl and whisk to combine. Add the cabbage, onion, pickles and chives and mix well to coat. Set aside.Divide the ham and cheese between 4 slices of bread, place under a preheated hot grill (broiler) and grill (broil) for 1–2 minutes or until cheese is melted. Top with the cabbage slaw and remaining bread to serve. Makes 4.
