From: Executive chef Fortunato Nicotra
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
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 on the remaining slices. Meanwhile, sear prosciutto in a hot nonstick pan over high heat, one minute on each side.
Remove the prosciutto, place a piece of the seared prosciutto on each of the pieces of bread with peanut butter. Close the sandwiches with the bread covered with jam. Place each sandwich on a piece of plastic wrap that is a bit larger than the actual sandwich. Roll tightly to make a cylindrical form. Twist plastic wrap at the ends to close.
Mix espresso powder, balsamic vinegar, mustard and salt together in a small bowl.
When ready to serve, take each sandwich and slice into 3 2” rounds, almost like a sushi roll. Remove the wrap and place each roll on a rectangular plate. Serve with small dots of coffee sauce and garnish with mint leaf.