Russ'S Ploughman'S Lunch Style Toasted Jaffles

1. Heat jaffle maker.

2. Butter outside of bread slices with one teaspoon butter each.

3. Place bottom slices in jaffle maker.

4. Divide and lay ham, cheese, pickled onion on top, Spread chutney on underside of remaining two slices of bread, lay on top of fillings butter side out.

5. Cook until golden brown and cheese melted.

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Nutrient	Quantity
Total fats	9.6 g
Protein	3.562 g
Carbohydrates	5.238 g
Energy	114 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0726 g
Water	0.6 g
Aspartic acid	0.3306 g
Calcium, Ca	84 mg
Fiber, total dietary	1.86 g
Niacin	1.185 mg
Vitamin A, RAE	0.6 g
Arginine	0.5282 g
Riboflavin	0.102 mg
Fatty acids, total saturated 20:1	0.0134 g
Glutamic acid	0.7944 g
Sodium, Na	14.8 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0288 g
Total lipid (fat)	9.6 g
Manganese, Mn	0.2914 mg
Proline	0.1626 g
Fatty acids, total saturated 16:0	0.8584 g
Serine	0.1942 g
Fatty acids, total saturated 18:0	0.4038 g
Vitamin B-6	0.0298 mg
Ash	1 g
Fatty acids, total saturated 18:1 undifferentiated	3.5794 g
Pantothenic acid	0.1388 mg
Phenylalanine	0.1888 g
Copper, Cu	0.3236 mg
Thiamin	0.2566 mg
Methionine	0.1176 g
Iron, Fe	0.502 mg
Carbohydrate, by difference	5.238 g
Phosphorus, P	150.4 mg
Folate, total	19.6 g
Alanine	0.1862 g
Valine	0.199 g
Fatty acids, total saturated 18:2 undifferentiated	4.1308 g
Glycine	0.244 g
Fatty acids, total saturated 14:0	0.024 g
Zinc, Zn	0.928 mg
Isoleucine	0.1532 g
Fatty acids, total polyunsaturated	4.2078 g
Leucine	0.2728 g
Vitamin A, IU	13.4 IU
Folate, DFE	19.6 g
Tryptophan	0.078 g
Tyrosine	0.1492 g
Fatty acids, total saturated	1.3444 g
Histidine	0.1048 g
Fatty acids, total monounsaturated	3.6254 g
Threonine	0.1478 g
Folate, food	19.6 g
Magnesium, Mg	19.2 mg
Lysine	0.1142 g
Potassium, K	82.8 mg
Cystine	0.072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 teaspoons	114	5.238	9.6
Cheddar cheese	80	0	0	0
Ham	60	0	0	0
chutney	0	0	0	0
bread multi grain	4 slices	0	0	0
onion chilli one	1	0	0	0