From: Executive chef Fortunato Nicotra Felidia, NYC. This recipe was a runner-up in the Peanut Advisory Board Chefs’ Recipe Contest. Yield: 4 servings. 8 slices white bread 1 cup chunky peanut butter ½ cup Concord grape jelly 8 slices Prosciutto di Parma, sliced very thin Coffee Sauce: 1 tsp. espresso powder 4 tsp. balsamic vinegar 1 tsp. mustard to taste, salt as needed for garnish, 12 mint leaves, large, washed Spread the chunky peanut butter on four slices of the bread. Spread the jam ...
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