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.
- (6 to 8 servings)
- 45 ml olive oil
- 2 onions – finely chopped
- 2 cloves garlic
- 500g mince
- 45 ml ground coriander
- 1 x 400g tin of tomatoes
- 200g sliced biltong
- 250ml red wine
- Salt and freshly ground black pepper
- 16 slice of white bread.
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.
- Mix leftover meat with mayonnaise. If the meat is chunky, cut it into smaller pieces. Stretch the filling if the meat is not enough. .
- Ham with Emmental cheese and tomato slices.
- Smoked chicken cut in pieces, avocado and rocket. For more flavour add mayonnaise with a little pesto.
- For a light vegetarian meal you can use grilled vegetables with garlic, feta and sun dried tomato pesto, mozzarella cheese, fresh basil, rocket leaves, onions and tomato chilli jam.
PS: Remember to use the butter bread on the outside so as not to stick.
EENJOY / EETLEKKER
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