Corned beef and mustard jaffle

Nothing says comfort like this cheesy, creamy, corned beef jaffle recipe - packed with flavour, it's a perfect way to use up leftovers.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Corned beef and mustard jaffle
  • 3 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon finely chopped chives
  • 4 slice (180g) wholemeal bread
  • 20 gram (¾ ounces) softened butter
  • 2 bread slices
  • 140 gram (4½ ounces) thinly sliced corned beef
  • 60 gram (5 ounces) coarsely grated tasty vintage cheddar


Corned beef and mustard jaffle
  • 1
    Combine mustard, lemon juice and chives in a small bowl, season to taste.
  • 2
    Butter both sides of bread with butter. Spread bread slices with the dijon mixture. Top with corned beef and cheddar.
  • 3
    Season; top with remaining bread. Toast in jaffle machine or sandwich press for 3 minutes or until golden.


These jaffles are not suitable to freeze.

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