Flatbreads with ham, mustard, Leerdammer & pickles

This recipe has been made by food writer, stylist and cook Rosie Birkett. She has partnered with us to created her favourite ways to cook with Leerdammer. Enjoy!

Makes 2


  • 3 tbsp cider vinegar
  • ½ tsp caster sugar
  • ¼ tsp salt
  • ¼ tsp black mustard seeds
  • Freshly ground black pepper
  • Pinch of chilli flakes
  • A few sprigs of dill
  • 80g sliced cucumber
  • ½ red onion, finely sliced
  • 2 Levantine flatbreads
  • Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp English mustard
  • 1 garlic clove, minced
  • 1 tbsp creme fraiche
  • 100g smoked ham
  • 4 slices Leerdammer, ripped in half
  • ¼ red onion, finely sliced
  • Tsp capers


  1. To make the pickle, whisk the vinegar with the sugar, salt, chilli flakes, mustard seeds and dill. Add the red onion and cucumber and coat in the vinegar. Allow to sit for at least 15 mins. Heat the grill to a high heat. Mix the yoghurt with the garlic and mustard.
  2. Heat the grill to a high heat. Mix the yoghurt with the garlic and mustard
  3. Drizzle a little olive oil on one side of each flatbread, scatter with a pinch of sea salt and grill with that side up for one minute. Remove from the grill, turn over and spread with the mustard sauce.
  4. Top with some torn up sliced ham, the Leerdammer, red onion and capers, dot over a little more mustard sauce, then grill for a couple of mins, until the cheese is melted. Serve with the drained cucumber pickle on top and extra mustard sauce.