Roasted Root and Rye Waffle Toastie

Roasted Root and Rye Waffle Toastie

By
From
Green Kitchen At Home
Serves
2
Photographer
David Frenkiel

One Christmas, many years ago, I was given a little electric sandwich maker in the shape of a dog. I’ve used it a handful of times and always thought it was not only indescribably ugly but also impractical: as it is made for toast bread. We use everything from small, thick rye bread slices to huge artisanal sourdough bread slices and they don’t really fit in the sandwich dog. I have instead come to realise that our waffle iron does a much better job. It can handle all sizes of bread and it leaves a nice crusty waffle pattern on the bread. So waffle toasties have become a ‘thing’ in our home.

One of my favourite versions is this one with roots, mayo and Dijon mustard. Some days I add a slice of aged cheese for an even richer sandwich, and other days we skip the mayo for a vegan version. The sauerkraut can be swapped for pickled red onion or other lacto-fermented vegetables, or our Beetroot Spread. David

Ingredients

Quantity Ingredient
11/2 tablespoons mayonnaise
1/2 tablespoon wholegrain or dijon mustard
1/2 ripe avocado, stone removed and flesh scooped out
1 tablespoon lemon juice
sea salt
freshly ground black pepper
4 slices sourdough rye bread
100g Roasted roots and veg
1 handful baby spinach or regular spinach
2 tablespoons Three wild fermented krauts, Golden Sauerkraut, (optional)
2 tablespoons extra-virgin olive oil

Method

  1. Preheat the waffle iron. Place the mayonnaise and mustard in a small bowl, mix until combined and set aside. Place the avocado flesh and lemon juice in a medium-sized bowl, season to taste with salt and pepper and mash with a fork until combined.
  2. To assemble, spread the bottom slices of the bread with the mustard mayo and the top slices with the avocado mash. Arrange the roasted roots and spinach on top of the mustard mayo, followed by sauerkraut (if using). Cover with the top slices, brush the outside of each slice with the oil and toast for a few minutes or until golden and crispy
  3. Serve cut in half.

Tip

  • For a vegan alternative, choose a vegan mayonnaise or omit it altogether
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