Roasted Capsicum, Mushroom and Goat’s Cheese Jaffle

Sandwiches don’t have to be boring. Adding variety and vegetables to your lunchtime meal is not only a healthy move, but also a solution for those suffering from ‘food boredom’.

Serves: Two
20 minutes


  • 1 tablespoon olive oil
  • 120g Swiss brown mushrooms, sliced
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • 100g roasted red capsicum, cut into strips
  • 100g grated mature goat’s cheese
  • softened butter
  • 4 slices white bread
  • pesto to serve (optional)


Heat oil in a frying pan over high heat. Sauté mushrooms for about five minutes then add in the garlic, and season with salt and pepper. Cook until mushrooms are soft and water has evaporated (this prevents a soggy sandwich, folks). Allow to cool.

Preheat your jaffle maker.

Butter each slice of bread, placing the buttered side down. Spread mushrooms evenly over two slices of bread and finish off with the roasted capsicum and goat’s cheese. Place other slice of bread, butter side up onto top of sandwich.

Place sandwich into jaffle maker. Close lid and cook for about three minutes or until bread is browned and crispy.

Try serving with a bit of pesto.

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