Ham and sorrel chutney flat breads are perfect for lunch, or even an exceptional easy dinner.
2 naan style breads
Christmas Ham (left over)
1 pack thin sliced provolone cheese
Small red onion (thinly sliced)
1 bottle sorrel chutney
½ cup arugula
¼ cup fresh basil leaves
¼ cup crumbled feta, plus more to taste
2 tbsp olive oil
Pinch of kosher salt
Pinch of ground black pepper
Preheat oven broiler to high.
Thinly slice about 1 cup of the left-over Christmas ham and set aside.
Place naan on a parchment lined baking sheet. Drizzle lightly with olive oil and spread evenly using a pastry brush.
Top with the sliced provolone cheese, a few pieces of red onions and spread a few pieces of the ham on top.
Broil for 1-2 minutes or until the cheese has melted.
Remove from broiler, and top with a few leaves of basil and arugula.
Make small dollops of sorrel chutney around the flatbread then sprinkle feta cheese.
Cut into triangles with a pizza cutter or sharp knife and serve immediately.