Jamon, Cheese and Tomato Jaffle

Yields1 Serving

 butter
 2 slices bread
 1 ripe truss tomato
 ½ tbsp extra virgin olive oil
 Salt and pepper
 1 small clove garlic, finely grated
 ¾ cup grated Maestre Manchego Cheese
 3 thin slices Maestre Jamon Serrano
 3 sage leaves

1

Lightly butter the 2 slices of bread on both sides.

2

Grate the tomato into a large bowl, discard the leftover peel.

3

Add the garlic and olive oil to the tomato and season well.

4

Spread the grated cheese on one slice of bread.

5

Top with the tomato mixture and close the sandwich.

6

Wrap the sandwich in the slices of jamon.

7

Place sage leaves on top of the sandwich and place the jaffle in a preheated jaffle press.

8

Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.

9

Leave to cool for 5 minutes before eating.

Ingredients

 butter
 2 slices bread
 1 ripe truss tomato
 ½ tbsp extra virgin olive oil
 Salt and pepper
 1 small clove garlic, finely grated
 ¾ cup grated Maestre Manchego Cheese
 3 thin slices Maestre Jamon Serrano
 3 sage leaves

Directions

1

Lightly butter the 2 slices of bread on both sides.

2

Grate the tomato into a large bowl, discard the leftover peel.

3

Add the garlic and olive oil to the tomato and season well.

4

Spread the grated cheese on one slice of bread.

5

Top with the tomato mixture and close the sandwich.

6

Wrap the sandwich in the slices of jamon.

7

Place sage leaves on top of the sandwich and place the jaffle in a preheated jaffle press.

8

Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.

9

Leave to cool for 5 minutes before eating.

Jamon, Cheese and Tomato Jaffle