Double-decker cheese and ham

A two story lunch delight from Jan Bilton.

Ingredients

Butter or table spread	to taste
6 slices	toast bread
4 large slices	mozzarella or gouda cheese
6 slices	pickled cucumber
1/2 cup	diced ham
6 Tbsp	beetroot chutney

Directions

1. Heat a ridged frying pan on medium.
2. Butter one side of 4 slices of the bread. Place 2 slices, butter-side down, in the pan. Layer with the cheese and pickled cucumber. Top with the unbuttered bread slices. Top with the diced ham and beetroot chutney. Top with the remaining buttered bread, butter-side up.
3. Toast until golden underneath. Flip and toast the second side. Cut on the diagonal.