TUNA AND CORN JAFFLES

4 large slices bread
Reduced fat spread or margarine
6 oz tuna chunks in brine, drained
4 oz corn kernels, drained
6 oz tasty cheese, grated
2 tablespoons chopped shallots

Lightly spread bread slices with margarine or reduced fat spread and turn over. Place tuna chunks evenly on top of 2 slices of bread and top with corn kernels, grated cheese and shallots. Cover each with the remaining 2 slices of bread, the margarine surfaces facing out. Place sandwiches in a pre-heated jaffle maker and cook until golden. Makes 2 jaffles.


~Liss
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