Cook the British outdoor-bred dry cured gammon.
- 1 Heat the butter in a wide-based pan. When it starts to foam, add the sourdough and cook for 3 minutes on one side, or until golden brown.
- 2 Build your sandwich with the cranberry, ham and brie.
- 3 Return to the pan and cook on the reverse side of the bread until the cheese starts to melt.
- 4 Serve with black truffle crisps.