Four-cheese pizza jaffle

Name: Four-cheese pizza jaffle recipe
Yield: 4
Ingredients: 125.00 ml basil leaves; 185ml olive oil; 8 slices white bread; 125g unsalted butter, softened; 60g parmesan; 60g tomato paste; 2 garlic cloves, crushed; 1 anchovy fillet in oil, drained, finely chopped; 80g fontina cheese (Italian cow’s milk cheese), coarsely grated; 120g mozzarella or fior di latte, coarsely grated; 4 slices salami, torn; 4 slices prosciutto, torn; 120g Taleggio, sliced; Micro basil, to serve

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The ultimate four-cheese meatlovers' jaffle

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by Phoebe Wood

Jul 08, 2016

This is our delicious twist on the retro tuck-shop food, the pizza pocket, in an easy jaffle form.

1/2 cup basil leaves
3/4 cup (185ml) extra virgin olive oil
8 slices white bread
125g unsalted butter, softened
3/4 cup (60g) finely grated parmesan
60g tomato paste
2 garlic cloves, crushed
1 anchovy fillet in oil, drained, finely chopped
80g fontina cheese (Italian cow’s milk cheese), coarsely grated
120g mozzarella or fior di latte, coarsely grated
4 slices salami, torn
4 slices prosciutto, torn
120g Taleggio, sliced
Micro basil, to serve

Method

1.

Place the basil leaves and oil in a food processor and whiz until basil is finely chopped. Set basil oil aside until needed.
2.

Preheat a jaffle iron. Place bread slices on a clean chopping board and spread each slice with a little softened butter. Scatter 40g parmesan over the buttered bread, pressing it in to the butter so it sticks.
3.

Place remaining butter in a bowl and combine with tomato paste, garlic, anchovy and remaining 20g parmesan.
4.

Place bread butter side down in jaffle maker. Spread tomato paste mixture onto slices. Layer with fontina cheese, mozzarella, prosciutto, salami and taleggio.
5.

In two batches, cook in a jaffle iron for 8 minutes or until crisp, golden and cheese has melted. Repeat with remaining sandwiches. Serve with basil oil and micro basil.