Cheese and tomato jaffles

For every deluxe, fancy dish, there’s its sunny, simple cousin. The cheese and tomato sarmie has saved you during late night study sessions, midnight munchies, when you’re pressed for time, just not up for cooking or when end-of-the-month salty cracks are running dry. Here we pay homage to this culinary hero by giving it a toasted hug – with our Jaffle Iron. There’s just nothing quite like a jaffle.


You can go either way with this one – use fancy cheese and sublime tomatoes – or use up whatever you have in your fridge. Either way, it won’t disappoint.

Ingredients (makes 4 jaffles):

8 slices bread
200g mozzarella cheese (fior di latte or regular mozzarella from your local supermarket), sliced
200g tomatoes, sliced
Handful basil leaves
A few tablespoons Pronto Mama Slow Roasted Tomatoes
Salt and pepper


1. Place a slice of bread on each side of the open jaffle iron.
2. Fill one side with sliced tomatoes, mozzarella cheese, a few leaves of basil and one or two slow roasted tomatoes.

jaffle iron

3. Sandwich the jaffle iron shut and trim any edges that stick out.


4. Place on a gas hob, electric stove top, braai or open fire and toast for a few minutes each side. The Jaffle Iron is easy to open and close to keep checking if they are done.

When they’re toasted golden to your personal preference, remove from the jaffle iron, cut them in half to release some of that steaminess and then eat them up in one quick session.


How good was that? Here’s why we love the jaffle so.

With thanks to Jules Mercer for her beautiful recipes and styling.