Recipe: makes 8 – 10 braaibroodjie / jaffles
 
Bechamel: (this is enough to make 8 – 10 sandwiches)
375 ml (1 ½ cups) milk
1 – 2 bay leaves (optional)
40 grams salted butter
4 Tbsp flour (1/4 cup)
2 tsp Dijon mustard
1/8 tsp freshly grated nutmeg
50 grams strong cheese such as an aged Cheddar or Dalewood Fromage Huguenot 
Salt and white pepper
 
Sandwiches:
16 slices of bread
Softened butter for the outside of the sandwiches (approximately 100 grams)
Dijon Mustard to spread on each sandwich (approximately 1 tsp per sandwich)
Grated cheese for each sandwich (approximately ¼ cup per sandwich or however much you like)
2 ½ Tbsp of cooled béchamel as per above per sandwich (or as preferred)
1 – 2 slices of smoked Gypsy ham or ham of choice per sandwich
 
Make the béchamel a little in advance and let it cool. Heat the milk in a small pot with the bay leaf over a gentle heat. Turn off the heat as it starts to simmer (do not boil). Allow the bay leaf to infuse a bit.
 
Melt the butter in another small- to medium–sized pot, then add the flour. Mix until you have a thick roux/paste.
 
Remove the bay leaves from the milk and slowly add this in parts to the roux, stirring or whisking in between. 
 
Once all the milk has been added, add the Dijon and nutmeg. 
 
Add the cheese and then add white pepper and salt as needed. Set aside to cool.
 
When you are ready to make the jaffles/braaibroodjies, butter the bread on the outside and build your sandwich as follows: Dijon mustard, Bechamel, sliced ham and then cheese.
 
Top with the other slice of bread and place in your jaffle iron that has been sprayed with non-stick cooking spray. Trim the four corners of the bread that poke out.
 
Place your jaffle iron over low coals or your smallest gas burner set to low. Cook for a few minutes on either side until golden brown. Check as you go.

Enjoy warm with cheese and sauce oozing and serve with a glass of Culinaria Pinot Noir Chardonnay.