1 tsp extra virgin olive oil
100g beef mince
Pinch of sea salt and pepper
3 tsp Dijon mustard
1-2 tsp Wholesome Child Veggies+
4 slices wholemeal sourdough toast
2 slices of cheddar cheese
2 tomato slices
2 cucumber slices
Heat oil in a small frying pan over medium heat and cook beef mince until evenly browned for approx. 3-4 mins.
Add 1 tsp of mustard and stir through. Set aside.
Heat a jaffle maker and spread 1 tsp of mustard evenly on one slice of toast.
Sprinkle with Veggies+ and top with cooked beef mince, cheese and vegetables.
Place another slice of toast on top. Repeat with the second toast.
Place both sandwiches into the jaffle maker and cook for 3-4 mins or until cheese is melted.
Serve with a dip of choice and a garden salad on the side.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 24 hours or freeze for up to 4 months.
Allergy advice and simple swaps:
- For a gluten-free alternative: Swap sourdough toast for gluten-free toast.
- For a dairy-free alternative: Omit cheese and use cashew cheese or vegan cheese.