Tacky corned red meat sandwiches are an infinite blueprint to burn up leftovers.
Nov 30, 1974 1:00pm
- 5 mins preparation
- 10 mins cooking
- Serves 2
Nothing says consolation treasure this tacky, creamy, corned red meat jaffle recipe – packed with flavour, it’s miles a whimsical blueprint to burn up leftovers.
Ingredients
Corned red meat and mustard jaffle
- 3 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped chives
- 4 sever (180g) wholemeal bread
- 20 gram (¾ oz) softened butter
- 2 bread slices
- 140 gram (4½ oz) thinly sliced corned red meat
- 60 gram (5 oz) coarsely grated tasty vintage cheddar
Methodology
Corned red meat and mustard jaffle
-
1
Combine mustard, lemon juice and chives in a small bowl, season to taste.
-
2
Butter either aspect of bread with butter. Spread bread slices with the dijon mixture. Top with corned red meat and cheddar.
-
3
Season; top with remaining bread. Toast in jaffle machine or sandwich press for 3 minutes or unless golden.
Notes
These jaffles are now not honest to freeze.