This
jaffle is a fancy spin on an Australian favorite, with homemade beans,
melty buffalo mozzarella, and prosciutto.
Ingredients
2.4 tbs
butter
2 tbs parsley
8 thick
slices of bread
2/4 cup
baby spinach
1 1/2 cup
grated mozzarella
8 slices
Italian prosciutto
1 cup baked
beans
Heat a
sandwich press maker or a jaffle iron on a gas stovetop or barbeque.
Smear
butter on one side of the bread slices. Layer each unbuttered side with half of
the cheese, spinach, beans, then the leftover cheese. Cover with the remaining
buttered bread slices.
Put 2
slices of prosciutto around each sandwich. Heat sandwiches in batches for 4
minutes, flipping halfway through, or until toasted. Arrange in triangles,
garnished with parsley.
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