1 Tbsp extra virgin olive oil
250g thickly sliced ham off the bone
1 Tbsp maple syrup
8 slices wholegrain sourdough, lightly toasted
4 Tbsp whole-egg aioli
4 tsp wholegrain mustard
1 avocado, roughly mashed
1 cup baby spinach leaves
2 large tomatoes, sliced
¼ red onion, very thinly sliced
Potato crisps, to serve
Heat a large frying pan over medium-high heat. Add oil and ham, and pan-fry for 5 minutes, turning occasionally until golden. Add maple syrup and swirl pan to coat. Cook for a further 10 seconds, then transfer to a plate.
Spread each slice of sourdough toast with aioli and mustard. Divide the avocado and spinach between 4 slices of toast. Add ham, tomato and onion, then top with remaining sourdough slices. Secure with a cocktail stick and serve with crisps.