Battle of the jaffles: Chrissie Swan’s Reuben v Matt Preston’s cheese filo

Radio and TV presenters Chrissie Swan and Matt Preston put their favourite jaffles (or toasties to some) to the test. See who came out on top.

Matt Preston and Chrissie Swan went head-to-head on Nova FM’s Chrissie Swan Show to compare toasties.

Well, really one of Chrissie’s colleagues was the arbiter, but when it comes to cooking, observing and partaking in jaffle challenges as part of your day-to-day, please sign taste.com.au up, thanks.

Fire up the jaffle maker for Matt Preston’s cheesy, low-cal, vego pastry snack that’s sure to be hit with the whole family.

Let me set the scene. Chrissie — who proudly pronounced taste.com.au is her number one first go-to website for anything — is a lover of all things melted between two slices of bread. As is her good friend Matt Preston.

Matt Preston's spinach and ricotta filo jaffles.

They decided to do a bit of a toastie challenge. Matt chose to create this crispy, cheesy spinach and ricotta filo jaffle, whereas Chrissie opted for her own version of a Reuben toastie.

And the winner? Chrissie’s meaty Reuben with a very special sauce. The acidity of the Russian dressing really made the flavours pop.

Chrissie’s Reuben Toastie

Russian dressing (keeps in the fridge for weeks)

1 cup of your favourite mayonnaise

1 small shallot, super finely diced

2 Tbsp Tomato Sauce

2 tsp Worcestershire sauce

1-2 Tbsp horseradish from a jar or fresh (add to taste, it is hotter)

¼ tsp ground paprika

Squeeze of lemon juice

Salt flakes

Lots of freshly ground black pepper

Chrissie Swan and Matt Preston put their jaffles to the test. Picture: Julie Kiriacoudis

Reuben Sandwich

Makes 2 sandwiches

2-3 Tbsp Russian dressing

4 slices light Rye bread, sliced

8 slices Swiss cheese

6-8 thin slices of corned beef or pastrami

½ – ¾ cup sauerkraut

1½ Tbsp butter, softened

8-10 thin slices Corned beef or Pastrami

Method

To make the Russian dressing, combine all ingredients in a bowl, balance and adjust to taste.

To make the toastie

Preheat sandwich press.

Lightly butter one side of each slice of bread.

On the unbuttered sides, spread a dollop of Russian dressing.

Lay 2 slices of cheese on the dressing side of 2 pieces of bread

Loosely pile the slices of corned beef to give it some height.

Pile on a generous amount of sauerkraut, then another 2 slices of cheese.

Close the sandwiches with the remaining slice dressing side down, butter side in contact with the toaster

Toast until the bread is well toasted, the middle is heated through and the melted cheese is oozing out.

Slice in half, sprinkle a little salt flakes on top and serve warm.

Jaffle sandwiches are quick, easy and tasty.

TIPS

Making a sandwich is not an exact science, feel free to make it your own. Add more or use less of any ingredient. Some alternative suggestions.

* Use Pastrami in place of corned beef

* If you like a more savoury tangy Reuben add sliced savoury pickled dill cucumber such as Polski Ogorki

* Rye bread is classic but white sourdough would work too

* Experiment with different flavoured sauerkraut such as beetroot and ginger

* Use thousand island dressing instead of Russian dressing or Mayonnaise with Dijon mustard mixed through.

For more jaffle inspiration, try:

22 jaffle recipes to make you feel like a kid again

23 jaffle recipes that you probably haven’t tried

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Battle of the jaffles: Chrissie Swan’s Reuben v Matt Preston’s cheese filo