Ingredients

• 4 hot cross buns, sliced
• soft butter for spreading
• Rhodes Quality Strawberry Jam for spreading
• 8 streaky bacon rashers, crispy fried
• 125 g (1 cup) cheddar cheese, grated,

Method

1. Butter the outside of one side of each of the hot cross buns.
2. Place the hot cross bun, buttered side down, on a board and spread with a layer of Rhodes Strawberry Jam.
3. Place two slices of bacon on each half.
4. Top with cheese and close the remaining halves of the hot cross buns over the filling.
5. Spread the outside of each hot cross bun with butter.
6. Place the hot cross bun sandwiches one at a time inside a heated jaffle iron (or use a sandwich maker) and slowly toast over a low flame or medium heat until golden brown.
7. Serve immediately.