Butter both sides of each slice of bread and remember the buttered sides will be on the outside of the jaffles, so spread the minced garlic on the unbuttered centre of one slice of bread. Arrange some Parma ham over the garlic, but not on the corners as they will get cut off. Cover the ham with sliced banana, the banana with rocket, the rocket with slices of Gruyere and finally sprinkle with as much or as little chilli as you like. Season with salt and cracked black pepper, and place the other slice of bread on top (buttered side up). Repeat this until you’ve got enough to feed your friends.Place the sandwich inside a cold jaffle iron, close it up and cut off the edges of the bread sticking out at the sides. If you did this right, you should only lose some of the bread, but none of the filling.Braai over moderate coals, checking every now and then that it doesn’t burn. When the bread is crisp, but still needs a bit of colour, bang it straight onto the coals to get that delicious toasty golden brown look. Eat it while it’s hot!Recipe courtesy of Team: GoodBetterBraai reprinted with permission of Ultimate Braai Master: Roads Less Travelled. Published by Penguin.
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