Braaibroodjie Jaffles
A twist on the South African braaibroodjie, these jaffles wrap all the goodness of cheese, tomato, and onion inside crisp golden bread cooked in a jaffle iron. Perfectly gooey in the center and smoky from the coals or stove, they’re comfort food at its best.
| Cuisine | South African |
| Category | Snack |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Rest Time | 5 minutes |
| Total Time | 25 minutes |
| Servings | 1 serving |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Spread butter evenly on the outside of both bread slices.
- 2
Layer onion, then cheese, then tomato on the unbuttered side of one slice. Season lightly with salt and pepper.
- 3
Top with the second slice, buttered side out. Place into a jaffle iron that has been lightly greased with cooking spray. Trim any bread corners sticking out.
- 4
Cook over gentle coals or the smallest gas burner on low. Flip occasionally until both sides are golden brown and the cheese is melted.
- 5
Remove carefully, rest a few minutes, then serve warm. Take care, as the filling stays very hot.
Nutrition Information
| Calories | 370 |
| Protein | 13g |
| Carbohydrates | 28g |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 6g |
| Trans Fat | 0g |
| Cholesterol | 55mg |
| Sodium | 510mg |
| Potassium | 170mg |
| Fiber | 2g |
| Sugar | 4g |
| Vitamin A | 320IU |
| Vitamin C | 7mg |
| Calcium | 210mg |
| Iron | 2mg |
Recipe Notes
Drain tomato slices on kitchen paper to keep the sandwich crisp and prevent sogginess.
Cook gently over low heat so the cheese melts before the bread burns.
These are best eaten straight from the iron, but you can reheat them on a dry pan for a quick crisp-up.
Swap cheddar for gouda or mozzarella if you want a different cheese pull.
Be cautious when biting in, as the filling stays piping hot after cooking.
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