With soft, fresh bread and thin slices of ham, you can’t go past a classic sandwich, but today we’ve partnered with Don Smallgoods to level up the everyday staple and turn it into a range of sensational snacks.

Television favourite Matt Preston joined Sunrise on Thursday, showing us how to upgrade this lunchtime favourite.

Elevate the classic ham sandwich with Matt Preston Credit: Sunrise

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Hawaiian Ham Sandwich

SERVES 4

Ingredients

• 440g can pineapple pieces in juice
• ¼ cup caster sugar
• 1 tablespoon apple cider vinegar
• 2/3 cup spreadable cream cheese
• 8 slices thick rustic white bread
• 200g packet Don Shaved Leg Ham

Method

1. Drain pineapple, reserving 2 tablespoons of the juice. Pat the pineapple pieces dry with a paper towel.
2. Heat a medium frying pan over a high heat.
3. Add pineapple pieces.
4. Cook, turning occasionally, or until golden.
5. Add sugar, vinegar and reserved juice.
6. Stir until sugar is dissolved.
7. Gently boil, stirring occasionally, for about 5 minutes, or until pineapple is caramelised. Remove from the pan.
8. Set aside and allow to cool.
9. To assemble sandwiches, spread cream cheese over one side of the bread slices.
10. Top half the bread with ham, then the caramelised pineapple mixture.
11. Sandwich with the remaining bread slices, cream cheese-side down.
12. Cut in half, then place into lunch boxes.

Salami & Ham Muffulettas

SERVES 6

Ingredients

• 6 hi-fibre low-GI white bread rolls (or 12 Dinner rolls)
• ½ cup whole egg mayonnaise
• 2 x 80g packets Don Deli Cuts Shaved Hungarian Mild Salami
• 200g tub fresh mozzarella, sliced
• 30g baby spinach leaves
• 200g packet Don Sliced Leg Ham
• 1 large tomato, sliced
• 6 slices of Tasty cheese
• 1 small Lebanese cucumber, sliced

Method

1. Using a serrated knife, trim top of the bread rolls and reserve.
2. Pull out bread from inside the rolls and reserve it for another use.
3. Spread mayonnaise over the inside of the rolls and on the cut side of the bread roll tops.
4. Layer salami, mozzarella, spinach, ham, tomato, Tasty cheese and cucumber inside rolls, pressing down firmly.
5. Replace bread roll tops, mayonnaise-side down. Wrap in baking paper and refrigerate for 2 hours, or overnight.
6. Cut sandwiches in half and place them in lunch boxes.