Hot sandwiches with persimmon, brie and prosciutto
mustard beans 2 tbsp.
butter (for frying) 1 tbsp.
prosciutto 4 slices
arugula 1 handful
brie cheese 100 g
whole wheat bread 4 slices
Whole wheat bread cut into thick slices and spread generously with mustard. 2 of the four slices of bread, smeared with mustard, place 2 slices prosciutto and 2 slices of persimmon. On top of the persimmons — a handful of arugula.
The remaining 2 slices of bread brie cheese spread (over the mustard) and add the sandwiches. Melt the butter and place the sandwiches so that the side with cheese on top: in the process of Browning the cheese will flow nicely into the rest of the components. Fry the sandwiches until crisp, then flip and hold down the fire a little more, until Golden brown. Serve hot.