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Ingredients
10 ml oil
1 onion, finely chopped
1 clove garlic, crushed
30 ml freshly chopped parsley or 5 ml dried mixed herbs
10 ml wholegrain mustard
250 ml LANCEWOOD® Cheddar or Mature Cheddar
4 slices white bread
Butter
Method
Heat the oil and fry the onion and garlic until soft. Add the parsley and mustard and leave to cool.
Add the cheese and mix well. Butter the bread on the one side. Place a slice of bread buttered side down into the jaffle pan. Spoon the cheese filling inside. Place the other slice of bread on top - buttered side facing the pan. Close jaffle pan and fasten clamp. Trim any edges sticking out. Place on gas hob, stove top, over braai or open coals and toast on each side until golden on both sides and cheese has melted. Repeat.
Spoon the cheese filling inside. Place the other slice of bread on top - buttered side facing the pan. Close jaffle pan and fasten clamp. Trim any edges sticking out. Place on gas hob, stove top, over braai or open coals and toast on each side until golden on both sides and cheese has melted. Repeat.