If you don’t have the stomach space for a full meal, a jaffle or toastie may just make the cut. Stack on corned beef, dijon mustard and cheddar on generously buttered slices of bread before plopping them into a sandwich press (or a pan) – a stringy, savoury grilled cheese sandwich will present itself in minutes and entirely packed with flavour.
- 3 tsps dijon mustard
- 1 tsp lemon juice
- 1 tsp finely chopped chives
- 4 slices (180 g) wholemeal bread
- 20 g softened butter
- 2 bread slices
- 140 g thinly sliced corned beef
- 60 g coarsely grated tasty vintage cheddar
Combine mustard, lemon juice and chives in a small bowl, season to taste.
Butter both sides of bread with butter. Spread bread slices with the dijon mixture. Top with corned beef and cheddar.
Season; top with remaining bread. Toast in jaffle machine or sandwich press for 3 mins or until golden.