Name: Corned beef and mustard jaffle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 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

Cheesy corned beef sandwiches are a great way to use up leftovers.

Serves 2

Prep

Cook

10M

Total

15M

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

Looking for more corned beef recipes or more toasted sandwiches?

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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