Description
A classic South African Braaibroodjie Jaffle is a delicious toasted sandwich perfect for grilling over low coals or stovetop heat. Featuring soft bread, Kerrygold salted butter, mature cheddar cheese, ripe tomato, and red onion, this savory sandwich is seasoned with salt and pepper and cooked in a jaffle iron until golden brown and crispy.
Ingredients
Scale
Bread and Butter
- 2 slices of pre-sliced soft bread
- 1.5 Tbsp Kerrygold salted butter, softened
Fillings
- 30g Kerrygold Mature Cheddar cheese
- 2 slices of ripe tomato, drained on kitchen paper
- A few thinly cut red onion slices
- Salt and pepper to taste
Instructions
- Prepare the bread: Spread the softened Kerrygold salted butter evenly on the outside surfaces of each slice of bread to ensure a golden, crisp finish when cooked.
- Assemble the sandwich: On the unbuttered side of one slice, layer the thinly sliced red onions, followed by the mature cheddar cheese, then top with the drained tomato slices. Season with salt and pepper to taste.
- Complete the sandwich: Place the second slice of bread on top, buttered side facing out, to enclose the fillings.
- Heat the jaffle iron: Preheat your jaffle iron and spray with a non-stick cooking spray to prevent sticking. Trim any excess bread hanging over the edges for even cooking.
- Cook the jaffle: Set the jaffle iron over low coals or on the smallest gas burner set to low heat. Cook for several minutes on each side, turning as needed, until the bread is golden brown and crispy, checking frequently to avoid burning.
Notes
- Make sure the tomato slices are well-drained to prevent soggy bread.
- Adjust the cooking time depending on the heat source and thickness of your jaffle iron.
- You can double or triple the recipe easily for more servings.
- Serve immediately for the best taste and texture.
- Substitute Kerrygold cheese with any mature cheddar if unavailable.
