Serves
4
Jaffel fillings can be varied many ways. This is one of our favourites
Recipe Category
Products in this recipe
You will need
8 slices white bread
butter, softened
Ina Paarman’s Beef Bolognaise Pasta Sauce
1 cup (250 ml) grated cheddar cheese
1 ripe tomato, sliced
Ina Paarman’s Green Onion Seasoning
Ina’s Tip
Any leftover Bolognaise Sauce can be refrigerated for 3 days or frozen for 3 months.
Method
Butter the bread on one side only.
Place 4 slices with buttered sides down.
Add 1 – 2 T (15 – 30 ml) Beef Bolognaise Pasta Sauce, 2 T (30 ml) of grated cheese and 1 slice of tomato.
Season with Green Onion Seasoning.
Top with bread (buttered side up).
Spray the inside of the Jaffle Iron with non-stick spray.
Clamp sandwich into iron.
Trim crusts around the Jaffle iron.
Place iron over medium coals or a gentle gas burner. Cook for a few minutes. Turn.
Cook for another few minutes until toasted.