8 slices thick cut sourdough bread, buttered on one side
Lemon wedges, to serve
20 green prawns, shelled and deveined and chopped into small pieces
100g bacon, finely diced
1 tsp garlic, minced
1 small chilli, deseeded, finely diced
50g butter, softened at room temperature
1 bunch parsley, chopped
Salt and pepper
In a bowl, mix together all of the filling ingredients until well combined.
Butter the outer layer of the slices of bread, spread a good amount of the mixture in the bowl onto the bottom bread slices. Place the bottom bread slices onto a hot jaffle maker, buttered side down, cover them with the top bread slices with the butter side facing up. Close the jaffle maker and leave until cooked through and golden.
Once toasted, serve with a squeeze of lemon juice.