Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Asparagus and Tomato Jaffles
A classic Australian-style toasted sandwich filled with crisp-tender asparagus spears, juicy tomato slices, and melted cheese. Pressed until golden and crunchy, the "jaffle" creates a sealed pocket of warm, savory goodness. It is a quick and nostalgic lunch option that elevates a simple grilled cheese with fresh garden vegetables.
A classic Australian-style toasted sandwich filled with crisp-tender asparagus spears, juicy tomato slices, and melted cheese. Pressed until golden and crunchy, the "jaffle" creates a sealed pocket of warm, savory goodness. It is a quick and nostalgic lunch option that elevates a simple grilled cheese with fresh garden vegetables.
Ingredients
- 2 piece(s) Wheat Bread
- 1 tbsp Butter
- 56.67 g Asparagus Spear, canned
- 2 cup Tomato
- 1 tbsp Cheese
- 1/4 tsp Pepper
- 1 tbsp Parsley
- 1 tsp Dijon Mustard
- 1 oz Ham
Instructions
- Plug in sandwich maker to heat up.
- Slice one side of each piece of toast with butter and stick together.
- Spread top slice of bread with Dijon mustard. Now would be the time to layer ham if you want it. Tomato and asparagus, sprinkle pepper and parsley on top. Top with cheese.
- Slice with ingredients should go on first, then other slice with the butter sides facing the sandwich maker plates.
- Cook until bread is golden and cheese is melted.
- Serve immediately.
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