Description
This South African Braaibroodjie Jaffle is a delicious grilled cheese sandwich made with Kerrygold butter, mature cheddar, ripe tomatoes, and red onion, cooked in a jaffle iron over low heat for a crispy, golden crust and melty interior. Perfect for a casual outdoor braai or an easy comfort snack.
Ingredients
Scale
Sandwich 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 the softened Kerrygold salted butter evenly on the outside surfaces of both slices of bread to ensure a golden, crispy crust when cooked.
- Build the Sandwich: On one slice of the buttered bread, layer the thinly sliced red onions first, then add the 30g of mature cheddar cheese, followed by the tomato slices. Season this filling generously with salt and pepper to enhance the flavors.
- Top the Sandwich: Place the other slice of buttered bread on top of the fillings, buttered side facing out, to complete your sandwich.
- Prepare the Jaffle Iron: Preheat your jaffle iron and spray it with a non-stick cooking spray to prevent sticking. Place the sandwich inside the jaffle iron, and trim any excess bread that sticks out from the edges for a neat finish.
- Cook: Set the jaffle iron over low heat—either over low coals on a braai or on the smallest gas burner set to low. Cook the sandwich for a few minutes on each side until the bread turns a beautiful golden brown and the cheese melts, flipping carefully as needed to avoid burning.
Notes
- Draining the tomato slices on kitchen paper helps prevent the sandwich from becoming soggy.
- Using Kerrygold butter and cheese imparts a rich, creamy flavor to the jaffle.
- Monitor the heat closely to avoid burning the bread while ensuring the cheese melts perfectly.
- Trimming the bread edges after placing the sandwich in the jaffle iron helps create a tidy sandwich pocket.
- This recipe is typically cooked outdoors on a braai but can be made on a stovetop burner with a jaffle iron for indoor convenience.
