150 g (5.3 oz) savoury mince, cooked
4 Peppadew® Jalapeño cones
4 slices bread, buttered
100 g (3.5 oz) mozzarella cheese, grated
5 sundried tomatoes, chopped
Salt and milled black pepper
Stuff the Peppadew® Jalapeño cones with the cooked savoury mince. Place two slices of bread, buttered side facing down on a board. Top each slice of bread with two stuffed Peppadew® Jalapeño cones, mozzarella cheese, sundried tomatoes, salt and milled black pepper.
Enclose the sandwiches with the top slice of bread, buttered side facing outwards. Use a spatula to transfer the sandwich to a jaffle iron, toasted sandwich maker or panini press.
Cook for 3-5 minutes, or until the bread is crispy and golden and the cheese has melted.