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Colin Fassnidge's chicken parfait jaffle

Name: Colin Fassnidge's chicken parfait, sage and caramelised onion jaffle
Yield: 4
Ingredients: 8 x 2cm-thick slices white bread; 120g store-bought chicken liver parfait, cut into 4 even slices; 12 thin slices prosciutto; 4 sage leaves; 1/4 cup (60ml) extra virgin olive oil; 60g unsalted butter, plus extra 50g softened; 4 onions, thinly sliced; 1/4 bunch thyme, leaves picked; 1/4 cup (60ml) sherry vinegar; 1/4 firmly packed cup (60g) brown sugar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 01, 2018

"Its the Gucci of sandwiches" - Colin Fassnidge.

8 x 2cm-thick slices white bread
120g store-bought chicken liver parfait, cut into 4 even slices
12 thin slices prosciutto
4 sage leaves

Caramelised onions

1/4 cup (60ml) extra virgin olive oil
60g unsalted butter, plus extra 50g softened
4 onions, thinly sliced
1/4 bunch thyme, leaves picked
1/4 cup (60ml) sherry vinegar
1/4 firmly packed cup (60g) brown sugar

Method

1.

For caramelised onions, heat oil and butter in a medium saucepan over medium-high heat until butter is melted. Add onion and thyme, and cook, stirring occasionally, for 15 minutes or until onion is caramelised. Add vinegar and sugar, and cook, stirring occasionally, for 3-5 minutes or until reduced slightly. Remove from heat.
2.

To assemble jaffles, place half the bread on a clean work surface. Spread 1 tbs caramelised onion onto each slice and top with parfait and prosciutto, then top with remaining bread. (Store remaining caramelised onion, covered and chilled, for up to 2 weeks for another use, such as on burgers and with grilled meats.)
3.

Preheat a jaffle machine. Spread extra butter on the outside of each sandwich, then press a sage leaf on the top of each. In 2 batches, place sandwiches in jaffle machine, close the lid and toast for 4 minutes or until golden. Cut in half to serve.