Jaffels, like any other toasted sandwich can accept any filling, but the sandwich bread must be buttered on the outsides (to prevent sticking) before putting it into the maker. The unfortunate consequence of wasted edges can be salvaged, ground and frozen for breadcrumbs to be used at a later stage.
Investing in a jaffel maker is a great idea for a family or anyone who enjoys hosting dinner parties. Jaffels are so simple to make and each one. can be customised to the individuals taste.
This fun and easy recipe is filled with beef mince, onions and the ever favourite biltong! However, not everyone is a fan of mince and many may be opting for a vegetarian option which is why we’ve come up with a few other filling ideas for you.
Not a fan of mince, try the other filling ideas for Jaffels:
- Leftovers don’t need to go to waste, mix your leftover meat with mayonnaise. If the meat is chunky, cut it into smaller pieces. Stretch the filling if the meat is not enough and voila!
- Keep it classic! Ham with Emmental cheese and tomato slices is always a winner, and don’t forget the salt and pepper.
- Smoked chicken cut in pieces, avocado and rocket. For more flavour add mayonnaise with a little pesto.
- For a juicy vegetarian meal you can use feta and sun dried tomato pesto with mozzarella cheese, fresh basil, rocket leaves, onions and tomato chilli jam.
Chef’s Tip:
Remember to use the buttered side of the bread on the outside to make sure that the bread does not stick.
Jaffels
Ingredients
- 45 ml olive oil
- 2 large onions finely chopped
- 2 cloves garlic
- 500 g beef mince
- 45 ml ground coriander
- 400 g tin of tomatoes
- 200 g sliced biltong
- 250 ml red wine
- Salt and freshly ground black pepper
- 16 slices white bread
Instructions
- Heat the oil in a medium saucepan. Add onion and garlic and stir fry lightly for 5 minutes or until onions begin to brown.
- Add the mince and coriander. Stir-fry for another about 5 – 8 minutes.
- Add tomatoes, biltong and red wine.
- Reduce heat and simmer slowly for about 20 – 25 minutes or until sauce reduced by about 2/3.
- Add salt and pepper to taste.
- Spread the bread with butter and place butter side out on Jaffel.
- Add spoonfuls of mince on the bread and put another slice of bread on top. Close the Jaffel with pressure securely, cut the edges off and fry over high heat (if you're camping, it will be hot coals or over high heat on the stove) for about 5 minutes per side or until golden brown.
- Serve hot.