Reuben jaffle
Two slices of bread with anything you want inside, jammed into a jaffle maker until hot, crisp and golden. It's the coolest (and daggiest) toasty around. As Jill Dupleix's Reuben recipe will demonstrate, there's a certain part of you that only a jaffle can reach.
Ingredients
4 slices good white bread
butter for spreading
1 tbsp seeded mustard
100g corned beef, shaved
25g gruyere, sliced
25g cheddar cheese, sliced or grated
40g sauerkraut, drained
1 dill pickle, quartered
Method
Heat the jaffle maker. Butter four slices of bread and place two in the jaffle maker, buttered side down. Spread the tops with seeded mustard and layer with corned beef, gruyere, cheddar cheese and sauerkraut. Cover with remaining two slices, buttered-side up, and close the jaffle maker.
Cook for 4 minutes or until everything is hissing, sizzling, steaming and smelling unbelievably good.
Serve with dill pickles
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
