•  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, toasted

lace 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.