Description
A traditional South African Braaibroodjie Jaffle featuring melted mature cheddar, fresh tomato, and red onion sandwiched between buttered soft bread, toasted to golden perfection in a jaffle iron over low heat. This savory grilled sandwich is perfect for a smoky outdoor braai or a cozy stovetop treat.
Ingredients
Scale
Ingredients
- 2 slices of pre-sliced soft bread
- 1.5 Tbsp Kerrygold salted butter, softened
- 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
- Butter the Bread: Spread softened Kerrygold salted butter evenly on the outside of each slice of bread to ensure a crispy, golden crust when toasted.
- Build the Sandwich: On one slice of buttered bread, layer the thinly sliced red onions, then add the 30g of mature cheddar cheese, and finally place the drained tomato slices on top. Season with salt and pepper to taste.
- Top the Sandwich: Cover with the second slice of buttered bread to complete the sandwich.
- Prepare the Jaffle Iron: Spray your preheated jaffle iron with non-stick cooking spray to prevent sticking. Place the sandwich inside and trim any excess bread that hangs over the edges for a perfect fit.
- Cook: Place the jaffle iron over low heat, either on low coals at a braai or on the smallest gas burner set to low. Cook the sandwich for several minutes on each side until the bread turns golden brown and the cheese is melted, checking frequently to avoid burning.
Notes
- Ensure tomatoes are well drained on kitchen paper to prevent soggy bread.
- Use low heat to slowly melt the cheese and toast the bread evenly without burning.
- Trim any excess bread to fit the jaffle iron evenly, which helps in proper sealing and cooking.
- A jaffle iron is similar to a sandwich press but made for open fire or stovetop use, offering a crisp, sealed pocket.
