Bacon Butty Jaffle

Ingredients

• 8 rashers bacon, rind removed
• 1/4 cup aioli
• 2 teaspoons harissa
• Softened butter
• 8 slices wholemeal bread
• 2 tomatoes, sliced
• 80g baby rocket, trimmed

Method

1. Cook bacon in a large frying pan for 5 minutes or until crisp and golden, remove and set aside. Mix aioli and harissa together.
2. Preheat jaffle maker until green light switches on.
3. Butter one side of each slice and place bread, buttered side down. Spread aioli mixture evenly over 4 slices and top with bacon, tomato and rocket. Cover with remaining bread, buttered side up. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp.