Method

Preheat the oven to 200 °C.

Lay Sea Harvest Fish Fingers on a baking tray; place into the oven and bake until golden brown.

Remove from the oven and allow the fish fingers to cool slightly.

Lay 4 slices of bread out and butter the insides.

Spread a layer of mayonnaise on one side and sprinkle it with chopped chives.

Add a layer of mozzarella on top of the mayonnaise and then add the baked fish fingers. Top with the mature cheddar and season to taste.

Top the sandwiches with the second slice of bread and butter the tops.

Set a large frying pan over medium heat. Add a knob of butter to the pan and allow it to melt.

Carefully place a sandwich unbuttered side down into the pan (you can do two at a time in the pan if you have space).

The trick is to cook them slowly to allow the bread to crisp up and the cheese to melt on the inside at a steady pace. If your pan is too hot the bread will be done before the heat has melted the cheese.

Carefully flip the sandwiches using a spatula and crisp up the other side. Repeat with the other two sandwiches. Remove from the stove, cut the sarmies in half and serve. Tip: You can keep sandwiches warm in the heated oven until ready to serve. Turn down to about 50 °C.