Bacon, Mozzarella & Baked Bean Jaffles

Bacon, mozzarella and baked bean jaffles A posh take on the Australian childhood classic, this jaffle is full of home-made beans, melty buffalo mozzarella and streaky bacon.


 8 rashers streaky bacon, chopped
 2 tbs extra virgin olive oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 6 thyme sprigs, leaves picked
 2 tbs tomato paste
 400g can chopped tomatoes
 400g can cannellini beans, rinsed, drained
 1/3 cup (25g) grated parmesan
 50g unsalted butter, softened
 12 slices white bread
 2 cups (200g) grated tasty cheese
 250g buffalo mozzarella, torn into pieces


 1. Place the bacon and oil in a cold frypan, then place over medium heat. Cook for 3-4 minutes until golden. Add the onion and cook for 3-4 minutes until soft. Add garlic, thyme and tomato paste, and cook, stirring for 2-3 minutes, then add tomato and cook for a further 8-10 minutes until reduced. Add the beans and cook for 2 minutes towarm through. Remove from heat and stir through parmesan.
 2. Preheat a jaffle maker. Butter one side of bread, turn half of the slices, butter-side down, and place on a piece of baking paper. Top with bean mixture, tasty cheese and mozzarella. Top with remaining bread slices, buttered-side up. In batches, toast for 8 minutes or until golden. Serve hot.