Cubano-Style Sandwich With Potato Crisps And Dill Cucumber

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your cucumber lengthways finely

Chop your dill finely

Add the sliced cucumber and chopped dill to a bowl with your cider vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and give everything a good mix up, then set aside to pickle – this is your quick-pickled dill cucumber

Slice your potatoes (skins on) into thin discs

Add the potato discs to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your potato crisps

Peel and finely chop (or grate) your garlic

Combine the chopped garlic with a knob of butter in a small bowl and mix it all together – this is your garlic butter

Tip: If your butter is not soft then microwave for a few secs or until soft to the touch but not melted!

Grate your cheddar cheese

Drain the quick-pickled dill cucumber, reserving the pickling liquid

Slice your ciabatta[s] in half

Spread the garlic butter evenly between the insides of the ciabatta[s]

Sandwich the drained cucumber, mustard ketchup, sliced prosciutto and grated cheese between the ciabatta[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the filled ciabatta[s] and press down very firmly with a spatula

Cook for 3-4 min on each side or until the bread is golden and the cheese has melted – this is your Cubano-style sandwich

Chop your tomato[es] roughly

Wash your salad, then pat it dry with kitchen paper

Toss the chopped tomato and the salad in a bowl – this is your salad