- 2 slices rye bread
- 160 gm corned beef, sliced
- 60 gm sauerkraut, drained
- 1 tbsp finely sliced gherkins
- 1 tbsp wholegrain mustard
- 60 gm Fontina, grated
- 1Preheat an electric jaffle iron. Meanwhile, butter one side of a slice of bread and place it butter side down on a chopping board. Top with a few slices of corned beef, spoon over sauerkraut, then horseradish sauce to taste, and spread. Place pickles, spoon on mustard and spread, then scatter Fontina over (Sean Connolly recommends you layer the sandwich in this order to give it strength and texture). Butter one side of the remaining bread slice and place it butter side up on the cheese. Place the sandwich in the hot jaffle iron and gently press down to enclose (your sandwich may hang slightly over the edge of the jaffle iron, but this is fine; it will help to seal the jaffle). Cook until golden brown (8 minutes), transfer to a plate, halve diagonally with a knife along jaffle crease and serve hot.
Note This recipe makes one jaffle. If you're cooking over an open flame, as Sean Connolly does in our video, preheat the jaffle iron to low-medium heat. At The Morrison Bar and Oyster Room, Connolly likes to serve this jaffle with cabbage slaw and duck-fat chips.