The Ultimate Four-Cheese Meatlovers’ Jaffle

½ cup basil leaves
¾ cup (185ml) extra virgin olive oil
8 slices white bread
125g unsalted butter, softened
¾ cup (60g) finely grated parmesan
60g tomato paste
2 garlic cloves, crushed
1 anchovy fillet in oil, drained, finely chopped
80g fontina cheese (Italian cow’s milk cheese), cut into 4 slices
120g mozzarella or fior di latte, coarsely grated
4 slices each prosciutto and salami, torn
120g Taleggio, sliced
Micro basil, to serve

1. Place the basil leaves and oil in a food processor and whiz until basil is finely chopped. Set basil oil aside until needed.
2. Preheat a jaffle iron. Place bread slices on a clean chopping board and spread each slice with a little softened butter. Scatter 40g parmesan over the buttered bread, pressing it into the butter so it sticks.
3. Place remaining butter in a bowl and combine with tomato paste, garlic, anchovy, and remaining 20g parmesan.
4. Place remaining butter in a bowl and combine with tomato paste, garlic, anchovy, and remaining 20g parmesan.
5. In two batches, cook in a jaffle iron for 8 minutes or until crisp, golden, and cheese has melted. Repeat with remaining sandwiches. Serve with basil oil and micro basil.