Cheesy onion and spinach jaffles

Cheese toasties just got some swagger! This melt-in-the-mouth delight can be made in sandwich press too.

  Under 30 minutes 

  Serves 4

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  • Large knob butter
  • 1 bunch (150-200g) Swiss chard, stems and leaves separated and roughly chopped
  • 1 onion, finely sliced
  • Salt and milled pepper
  • 8-12 slices bread, buttered
  • Wholegrain mustard, to taste (optional)
  • 1 large block (500g) cheddar, grated


  1. Heat butter in a pan and sauté chard stems and onion until soft and translucent.
  2. Add chard leaves and cook until wilted.
  3. Season and set aside.
  4. Place half the bread on a board, buttered-side down, and spread with mustard, if using.
  5. Add a layer of chard and cheese.
  6. Top with remaining bread, butter-side up.
  7. Place in a jaffle iron or sandwich press.
  8. Cook until golden, about 2-3 minutes, or until cheese is melted.
  9. Serve immediately.


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