Caribbean-style toasted sandwich with golden rum

Ingredients

(serves 4)

• slices of sandwich bread, trimmed (crustless)
• thick slices of cooked ham (approx. 2 cm)
• bananas not too ripe
• A generous splash of amber rum
• Salt and Cayenne pepper or Espelette pepper
  (or chilli oil)

Preparation on the griddle

1. Preheating
Turn on the griddle.

2. Prepare the ham
Cut the ham slices into 8 squares and set aside.

3. Prepare the bananas
Peel the bananas and slice them into thin rounds.

4. Toasting the bread
Place the 16 slices of sandwich bread on the griddle and toast them for 1 minute on each side. Set aside on a plate.

5. Flambéed bananas
On one side of the griddle, spread out the banana slices. Add salt, pepper (or a drizzle of chilli oil), pour over amber rum and stir for 1 minute. Set aside.

6. Ham
On the other zone, heat the ham squares for 20 seconds on each side.

Assembling the croques

Place the toasts back on the griddle. Spread the roasted bananas over all 16 slices.
On 8 slices, add the ham squares, then cover with the other 8. Press lightly to blend the flavours.
Cut the croques diagonally and secure with a small cocktail stick.

Serving and pairing

Serve immediately. Pair with a chilled agricole rum or a Bandol rosé for a convivial Caribbean touch.

Recipe by Patrick Asfaux for Vivaplancha

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