Topless rye with goats cheese and pear chutney

Classy open-faced rye sandwiches from Tonia Buxton with an appetising rocket, spinach, Parma ham and melted goats' cheese topping
By Tonia Buxton
Topless rye with goats cheese and pear chutney
  • Rating:
  • Serves: 3
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 slices good quality rye bread
  • good handful of rocket
  • good handful of spinach leaves, stalks trimmed
  • 3 slices Parma ham
  • 125 g goats' cheese, crumbled or sliced
  • 50 g sun-dried tomatoes, sliced
  • 3 tbsp pear chutney
  • roast vegetable crisps, to serve

For the dressing:

  • 3 tbsp extra virgin olive oil
  • 1 tsp clear honey
  • 1 tbsp cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • freshly ground salt and black pepper


1. Preheat the grill to medium-hot.

2. Put all the dressing ingredients in a screw-top jar and shake well.

3. Place the rye bread slices on plates. Layer a few leaves of rocket and baby spinach on each slice.

4. Next add a slice of Parma ham and then the goats' cheese.

5. Place under the grill until the cheese melts.

6. Put the semi-dried tomatoes and the remaining rocket and spinach in a bowl. Spoon over enough dressing to just coat the leaves, and toss to mix.

7. Spoon a little Pear Chutney over the melted cheese.

8. Serve with the salad and Roast Vegetable Crisps.

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