Jaffles — Three Ways

Did you grow up with an old-school triangular toasted sandwich machine like I did? At JUK, we live for jaffles and like to get a bit more creative with our fillings (although I'm not saying there's anything wrong with a classic spaghetti 'n' cheese toastie every once in a while!)

Garlic butter 
In a small bowl, combine 200g softened butter, 4 crushed cloves of garlic and a pinch of salt. Mix until smooth. Stored in an airtight container in the fridge, it'll keep for up to a week. 

Creamed corn & Camembert jaffle
Butter 2 pieces of white toast bread with garlic butter and flip them over. To 1 slice of bread add 2 tablespoons of creamed corn, a handful of grated mozzarella cheese and two slices of Camembert. Sprinkle with a little smoked paprika. Place the second slidce of bread on top, buttered side facing up. Place in a preheated jaffle machine and toast for 4-5 minutes, until golden. 

Cheeseburger jaffle
A great way to use up leftover barbecue patties. Butter 2 pieces of white toast bread with garlic butter and flip them over. Smear 1 slice of bread with tomato relish and add a slice of Swiss cheese and a pre-cooked burger pattie. Top pattie with a teaspoon of American mustard and a slice of pickle. Place the second slice of bread on top, buttered side facing up. Place in a preheated jaffle machine and toast for 4-5 minutes, until golden. 

Bacon, berry & goats' cheese jaffle 
Sounds strange, but this a winning combo of salty and sweet. Butter 2 pieces of white toast bread with garlic butter and flip them over. Spread 1 slice of bread with boysenberry jam (or your favourite berry condiment) and add a handful of grated mozzarella cheese and a crumbling of goats' cheese. Top with a piece of crispy cooked bacon. Place the second slice of bread on top, buttered side facing up. Place in a preheated jaffle machine and toast for 4-5 minutes, until golden.