Met ham en perzik

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Bestrijk de stokbroden dun met achtereenvolgens mosterd, zachte boter en
honing.
Leg hierop dikke (handgesneden) plakjes (been)ham, reepjes rode paprika en
partjes perzik (vers of uit blik).
Leg daarover reepjes belegen kaas en laat die onder de grill smelten.
Bestrijk ook de broodkap met mosterd, boter en honing en leg ze onder de
grill.
Met een salade van gesneden witlof, een handje rozijnen, partjes mandarijn
(vers of uit blik), plakjes banaan en een dressing van 1/2 eetlepel
kerrie-banaansaus (Heinz) en yoghurt.