Ingredients

• 4 tbsp unsalted batter, softened
• 4 x 150g porterhouse steaks
• 500g pumpkin, seeds removed
• 2 red onions
• 2 large red capsicums, seeds removed
• 400g baby spinach, rocket, or mixed greens
• 100g feta cheese½ cup toasted hazelnuts, choppedolive oilsalt & pepper

DRESSING

1 tbsp red wine vinegar¼ cup olive oil2 tsp fresh rosemary, chopped

Method

1. Butter each slice of bread and sprinkle with Parmesan, pressing to help it adhere.
2. Invert the slices onto a work surface, cheese side down.
3. Top 4 of the slices with the Swiss cheese, ham and pickles.
4. Mix the mustard and preserves and spread on the remaining 4 slices of bread.
5. Close the sandwiches and griddle over moderate heat, flipping, until golden, crisp on the outside and melted inside, about 3 minutes.
6. Cut in half and serve right away.

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