Blue Cheese and Mushroom Jaffle
“If you don’t have a jaffle iron, this is still a great, simple recipe for toasted sandwiches. You could even do it in a frypan with butter”
Words and Images by: MARK HOLLAND and ANTHONY WARRY
Serves 2
INGREDIENTS
- 4 slices of bread (trimmed to fit your jaffle iron)
- 4-6 button or Swiss brown mushrooms, sliced (depending on size)
- Blue cheese of your choice (we used a combination of stilton and cheddar, 100g of each – grated)
- Sea salt
- Freshly ground black pepper
METHOD
- Put two slices of bread down and load heavily with the cheeses
- Top with the sliced mushrooms and season.
- Place the other slice of bread on top and press down firmly ready for toasting.
- Put the sandwich into your open jaffle iron and then close making sure the filling stays within.
- Place above the hot coals turning the iron every 2-3 minutes – it will take up to 10 minutes or so depending on the heat of your flame. Once cooked on both sides, remove, cut in half and serve.
You can change the ingredients to ham and cheese, baked beans and cheese or turkey and cranberry.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
Category: Cooking
Written: Thu 01 Oct 2015
Printed: October, 2015
Published By:
