Sandwich of Parmigiano Reggiano waffles with Prague Ham, avocado and cherry tomatoes
150 g 00 type flour
40 g melted butter
50 g grated Parmigiano Reggiano
200 ml milk
1/2 teaspoon baking powder for savoury pies
1/2 teaspoon baking soda
1 pinch of salt
200 g Prague Ham
200 g cherry tomatoes
Separate the yolk from the egg white and whip the latter in a small bowl using an electric beater. In a second bowl, beat the yolk with melted butter and milk. Blend in the whipped egg white and grated Parmigiano Reggiano. Finally add the sifted flour, baking powder and baking soda.
Heat up a waffle griddle, grease it with oil removing the excess oil with some kitchen paper. Pour a small ladleful of batter and cook until golden, then tilt the griddle and cook the other side of the waffle. Continue until all the batter is used up.
Assemble a sandwich: top one waffle with a layer of ham, some slices of avocado and cherry tomatoes cut in half. Finish with a second waffle and serve.