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.