Jun 10, 20221 min read

Biltong And Cheddar Jaffles

Updated: Jul 14, 2022

Ingredients

Jaffle

12 slices, bread

60ml (1/4 cup) butter

60ml (1/4 cup) basil pesto

4 sundried tomatoes, chopped finely

160ml (2/3 cup) sliced biltong, chopped

250 ml (1 cup) mature cheddar, grated

Vine tomatoes, to garnish

Wild Rocket, to garnish

Directions

Jaffle

Butter all the bread slices on one side and spread the basil pesto on the other side of the bread.

Mix together the sundried tomatoes, biltong and cheddar. Place this filling on the basil pesto side of the bread and sandwich with another slice of bread (basil pesto side down).

Place each sandwich in your jaffle pan, close and cut off any overlapping crusts. Place the pan over a medium flame and cook for about 4 minutes per side or until golden brown and toasty. Repeat this process until all the jaffles are cooked.

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Biltong And Cheddar Jaffles

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