Jaffles are best served hot. Rare roast beef can be replaced with sliced leg ham or silverside if preferred. Jaffles can be prepared up to several hours ahead. Refrigerate, covered, and toast before serving.
8 slices thick white bread
50g butter, softened
1⁄3 cup tomato sauce
8 slices thinly sliced, rare roast beef (200g)
8 slices Tasty cheese
1⁄4 cup American mustard
1⁄4 cup finely chopped pickled cucumbers
1⁄2 small white onion, finely chopped (about 1/4 cup)
To make the relish, combine all ingredients in a bowl. Mix well.
2 Spread half the bread slices evenly with half the butter. Turn over, buttered-side down. Spread evenly with tomato sauce. Top with beef, relish and cheese.
3 Spread remaining butter over remaining bread slices. Place, buttered- side up, over the cheese.
4 Place two sandwiches in a heated jaffle maker. Close lid. Cook for about 3 minutes, or until toasted. Remove. Cut in half. Repeat with remaining sandwiches.