Mushroom Spanish Jaffle Salad Recipe

Makes 1 serve


  • Butter
  • 2 slices bread
  • 1 ripe truss tomato
  • 1 large field mushroom
  • ½ tbsp extra virgin olive oil
  • Salt and pepper
  • 1 small clove garlic, finely grated
  • ¾ cup grated Manchego Cheese, or tasty, or other cheese
  • 3 thin slices Jamon Serrano
  • 3 sage leaves


  1. Lightly butter the 2 slices of bread on both sides.
  2. Grate the tomato into a large bowl, discard the leftover peel.
  3. Thinly slice field mushroom, pan fry and set aside.
  4. Add the garlic and olive oil to the tomato and season well.
  5. Spread the grated cheese on one slice of bread.
  6. Top with the tomato mixture, and mushrooms and close the sandwich.
  7. Wrap the sandwich in the slices of jamon.
  8. Place sage leaves on top of the sandwich and place the jaffle in a preheated jaffle press.
  9. Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.
  10. Leave to cool for 5 minutes before eating.

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