Jaffels seem to be a good old South African treat, and by combining your favourite filling combinations (mine is mince and cheese) it can be transformed in a traditional, quick and charming meal idea.
I've still got one of the traditional, round Jaffel pans (I wonder if one can still buy them?), which I used over a gas flame. But a hot plate works equally well.
No surprises here, the process is simple. Bread must be buttered on the outsides (to prevent sticking) before putting it into the maker.
Prepare your fillings beforehand or you can use left-overs - minced meat, cold cooked chicken, mushrooms, tomato and cheese are but a few ingredients you can use.
Place one slice of bread buttered side down, fill with your choice of filling, place the other slice of bread on top, buttered side up, and place into into the jaffel iron. Cut off all excess crusts, place the maker on a hot plate stove and turn it over to crisp the other side. And voila! delicious jaffels!