If using a sandwich toaster or panini press, butter one side, then choose one slice to begin stacking on. If using the overhead grill/salamander, or oven method, don't butter, just toast on one side

Cover the un-buttered side with a smear of garlic purée then add the herbs and the cheese

Slice your cheese thinly hi

Add the cheese...

Smear on a little tomato purée and season with salt & pepper

Cover this with the sliced ham

Smear on a little tomato ketchup and season again if desired

Next add the chorizo. Then add any left over cheese and ham. Season with a little extra salt and pepper if required. If cooking the same sandwich on a ciabatta, toast the bread on the inside only. After making the sarnie this way, it's going to be skewered, then baked in in a hot oven, on a Welsh baking stone, for about 12-15 minutes until there's a nice evening melt to the cheese, and the outside of the bread is crispy.

If using an overhead salamander, cook on low for a further 2 minutes, otherwise put the lid on top and cook in your press, pan, or sandwich toaster. Here's one I cooked in a sandwich toaster (aka a Sangu, Breville, or Jaffle maker)

Here's the one I toasted on the outside then finished off by baking in the oven