Got a nack for making delicious sandwiches and toasties at home? Add The FONZ to your toastie palette, he's hot to trot! The Fonz features streaky bacon, melted cheese, duck fat - all the good stuff!
WHAT YOU'LL NEED!
2 thick-cut slices of organic sourdough
1 tbsp duck fat*
110g fontina, grated
2 rashers streaky bacon*
6 walnut halves, roughly chopped
1 tsp white truffle oil
1 small handful of rocket
1 pinch Maldon sea salt
Pre-heat a regular sandwich press or heat a cast-iron press for 15 minutes on a cast-iron pan, hot plate or barbeque**. (Toasta sells cast-iron presses.)
Heat a heavy pan, hot plate or flat-top barbeque and cook the bacon rashers. Flip half way to brown both sides. (If you have a cast-iron press, use it as a weight on the bacon to prevent curling).
Place the chopped walnuts in an ungreased pan over medium heat, stirring often until golden. Remove from heat. Spread the duck fat on the outside of both pieces of bread.
With the duck fat side down, place half the grated cheese on one piece of the bread, followed by the walnuts and bacon rashers.
Evenly drizzle the truffle oil over, then top with the remaining cheese. Place the second piece of bread on top, duck fat side up.
Place the toastie in the sandwich press, or if using a cast-iron press, place the toastie on a non-stick pan, hot plate or flat-top barbecue over medium heat, and place the cast-iron press on top, applying some pressure.
Cook the toastie for three to four minutes on each side, until both sides are nice and golden and the cheese is melted.
Open the toastie and place the rocket inside and cook for a further 30 seconds to allow rocket to wilt. Remove the toastie, sprinkle with Maldon salt, cut in half and serve.
AND KABOOM! The perfect FONZ everytime!
Our cast iron presses are BACK IN STORE NOW! Available for for $40 at TOASTA & Co - 181 Adderley St, West Melbourne and via our web store here: www.toasta.com.au/shop/toastie-press