Jaffle with Cheese and Baked Beans

Name: Jaffle with Cheese and Baked Beans
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 4 slices White sandwich bread; 30 g salted butter; 200 g canned baked beans in tomato sauce; 60 g Sharp cheddar cheese; 30 g Mozzarella cheese; 5 ml Worcestershire sauce; 1 g Onion powder; 1 g Ground black pepper

Crisp, golden toasted sandwich sealed in a jaffle iron with molten cheddar cheese and rich baked beans inside.

🇦🇺Australia· Victoria

Prep: 5 min
Cook: 8 min
Total: 13 min
Servings: 2
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 8 gathered

Servings

4 slices White sandwich bread — standard square loaf slices
30 g salted butter — softened to room temperature
200 g canned baked beans in tomato sauce — drained slightly of excess liquid
60 g Sharp cheddar cheese — coarsely grated
30 g Mozzarella cheese — grated, for extra melt
5 ml Worcestershire sauce — use vegetarian version if required
1 g Onion powder — around 1/4 tsp
1 g Ground black pepper — freshly cracked

Equipment

•stovetop or electric jaffle iron
•butter knife
•small bowl
•spoon
•cutting board

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 18 g
carbs: 44 g
fibre: 5 g
protein: 16 g
calories: 410 kcal

Instructions

1
Preheat your jaffle iron over medium heat on the stovetop or plug in an electric jaffle maker.
2
Mix the baked beans, Worcestershire sauce, onion powder, and ground black pepper together in a small bowl.
3
Spread softened butter evenly across one side of each slice of bread right to the edges.
4
Place one slice of bread buttered-side-down into the open jaffle iron plate.
5
Scatter half the cheddar and mozzarella into the centre indentation of the bread.
6
Spoon half of the seasoned baked bean mixture directly over the cheese.
7
Top with the remaining cheese blend to create a seal around the beans.
8
Place the second slice of bread on top with the buttered side facing outward.
9
Close the jaffle iron firmly and clamp the handles together to crimp the edges.
10
Cook for 3 to 4 minutes per side over moderate heat until deeply golden and crisp.
11
Carefully open the iron and transfer the jaffle onto a wooden cutting board.
12
Rest for 2 minutes before slicing diagonally to avoid burns from hot filling.

Chef's tips

Butter the bread all the way to the crust edges to ensure a golden finish and prevent sticking to the iron. Do not overfill the centre with beans, or the seal will break and leak into the iron. Let the cooked jaffle sit for a couple of minutes because the bean sauce holds intense heat.

Ingredient substitutions

sharp cheddar cheese → tasty cheese or red Leicester
white sandwich bread → gluten-free sandwich bread (adjust cook time slightly)
canned baked beans in tomato sauce → canned spaghetti in tomato sauce

Storage

Jaffles are best eaten immediately, but cooled leftovers can be wrapped in foil and kept in the fridge for up to one day.

Reheating

Reheat in a dry frypan or back in the jaffle iron over low heat until hot and crisp again.

Common mistakes to avoid

•Overfilling the sandwich, which prevents the iron edges from crimping tightly.
•Cooking over excessive heat, burning the bread before the cheese melts inside.
•Eating immediately out of the iron without letting the molten bean filling cool slightly.

Serving suggestions

Serve immediately with a squirt of Australian tomato sauce on the side.Pair with a hot mug of black tea or flat white coffee for a classic weekend lunch.Serve alongside potato crisps or a crisp garden salad.