Veggie-filled jaffles

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6 servings Prep: 30 mins, Cooking: 40 mins
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By Food24 March 25 2019
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Ingredients (15)

100 g butter — softened
8 white farm bread — Sliced into thick slices
10 ml fresh chillies — 573
10 ml butter
2 onion — sliced
2 garlic — cloves, crushed
400 g mixed mushrooms — roughly chopped
1 each red, yellow and green pepper, chopped
200 g baby spinach
salt and freshly ground black pepper
to serve — to serve
3 medium sweet potatoes — rinsed and dried
fresh chillies — 573
salt and freshly ground black pepper
250 ml raclette cheese — sliced
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Method:

Preheat the oven to 200°C.

Line 2 baking sheets with baking paper and grease well with nonstick spray. Spray a jaffle maker with nonstick spray.

1.  Spread the butter on  one side of each slice of bread. Cut the crusts off and set aside.

2.  Heat the oil and butter  in a large pan and fry the onions, garlic and mushrooms until slightly browned. Add the peppers and fry until soft. Add the spinach and stirfry for another 10 minutes. Season with salt and pepper.

3.  To serve: Cut the sweet potatoes into thin strips or to a thickness and length of your choice.  Arrange the chips in a  single layer on the baking sheets and drizzle olive oil over. Season with  salt and pepper and roast for 40 minutes.

4.  Spoon some of the mushroom mixture on the unbuttered sides of  4 slices of bread. Put a few slices of cheese on top and cover each slice  with another slice, buttered side up.

Put each sandwich in the jaffle maker and cook over  the coals or in the oven for 2-3 minutes on each side. Serve with the chips.



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