- 300 g double-smoked Black Forest ham, sliced thin
- 4 slices pumpernickel bread
- ¼ cup (60 ml) sriracha mayonnaise
- Pickled pepper rings, to taste
- 1 large red tomato, sliced thin
- 1 ½ cup (375 ml) grated cheddar cheese
- Preheat oven to 350°F.
- Place 4 pumpernickel slices on a baking sheet and spread with sriracha mayonnaise.
- Arrange tomato slices on top, then the ham and follow with pickled peppers.
- Sprinkle with cheese and bake 10 to 12 minutes until cheese bubbles.
- Serve hot.