4 slices multigrain bread (the better the quality of the bread the better the jaffle)
2 tbsp goat cheese, softened
1 beetroot, shredded
2 tbsp sauerkraut
200g rare roast beef, sliced
¼ cup Perino gold tomatoes, sliced into quarters
1 handful rocket leaves
wholegrain mustard or dijon mustard (or both)
Drizzle olive oil on the outside surface of the bread slices. Top the bottom slice with goats cheese, beetroot, rare roast beef, sauerkraut, mustard, tomatoes and rocket.
Close sandwich press ensuring olive oil side is on the outer surface of the sandwich. Cook in a sandwich press until golden, cut in half.