Rare roast beef and gruyère jaffle
Sep 30, 1975 2:00pm- 15 mins preparation
- 10 mins cooking
- Serves 2
Print
Ingredients
Rare roast beef and gruyère jaffle
- 4 slice (180g) light rye bread
- 20 gram softened butter
- 2 bread slices
- 1 tablespoon horseradish cream
- 1/4 small thinly sliced red onion
- 1 tablespoon finely chopped fresh chives
- 140 gram thinly sliced rare roast beef
- 90 gram coarsely grated gruyère cheese
Method
Rare roast beef and gruyère jaffle
- 1Butter both sides of bread with butter. Spread bread slices with horseradish cream. Top with onion, chives, beef and cheese.
- 2Season, top with remaining bread. Toast in jaffle machine or sandwich press for 3 minutes or until golden.
