1. Butter one side of the bread slices generously.
2. Combine sour cream and mustard, and spread over the unbuttered side of each slice.
3. Top 4 slices with the ham and cheese, then sandwich with the remaining slices
4. Preheat a heavy non-stick pan and sear sandwich for 3-4 minutes each side over a gentle heat until well toasted and cheese begins to melt.
5. Serve with your favourite tomato relish.

1. Heat a BBQ grill or preheat oven to 180 degrees.
2. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the cream cheese mixture.
3. Wrap each breast in a slice of prosciutto so that the pocket opening is covered.
4. Drizzle chicken with Extra Virgin Olive Oil and season with sea salt and freshly ground pepper.
5. Cook on BBQ grill for 8 minutes each side or brown first in pan and finish in preheated oven (approx. 20 minutes or until chicken is no longer pink and prosciutto is crispy).
6. Remove chicken from grill or oven and rest for 10 minutes before serving.

Slice chicken and serve with new season steamed asparagus.