These golden toasties are a go-to comfort food. Perfect during the weekend, or as an office lunch.

"Its the Gucci of sandwiches" - Colin Fassnidge.

This is probably one of the most iconic jaffles of our time, says Darren. Recipe from Darren Purchese's new cookbook, Chefs Eat Toasties Too, published by Hardie Grant Books ($29.99), available nationally.

Just when you thought you didn’t need another reason to make a cheese toastie, Billie McKay goes and raises the bar.

Relive your childhood nostalgia with this delicious and easy jaffle recipe. Salty and sweet flavours burst together in this Hawaiian take, reimagining the classic pairing of ham and pineapple. Thin layers of salty ham are layered with scatterings of chunky, juicy pineapple melted into mounds of stringy cheese for the ultimate indulgent savoury snack. Comfort food has never been so delicious or so easy. Recipe note: You will need a jaffle maker for this recipe.

This lamb comes from a borek recipe from my wife, Cath, who is a Middle Eastern food expert. It’s easy to make, delicious and the pine nuts are a great addition. The spices and herbs are added last to keep things fresh, says Darren. Recipe from Darren Purchese's new cookbook, Chefs Eat Toasties Too, published by Hardie Grant Books ($29.99), available nationally.

Your choice of cheese is crucial for this recipe. Go with manchego, Gouda or Gruyere and turn an average cheese toastie into something special.

A posh take on the Australian childhood classic, this jaffle is full of home-made beans, melty buffalo mozzarella and streaky bacon.

This Italianate take on an open toastie breaks loads of rules – most notably cooking avocado and being so guiltily rich. So eat it sparingly and definitely serve it with the suggested guilt-free salad of crisp leaves, apple and celery.

A sure-fire party pleaser, with the figs, prosciutto and smooth creme fraiche.

This is our delicious twist on the retro tuck-shop food, the pizza pocket, in an easy jaffle form.

Merivale chefs Patrick Frieden, Eric Koh and Christoper Hogarth bring you this decadent take on French toast just in time for Sunday breakfast. It's pure decadence in a meal that's both breakfast and dessert in one.

Revamp the classic french toast with Valli Little's recipe. It calls for toppings of summery, sweet fig and caramel laced with Grand Marnier.

Shake up this year's festivities with this gourmet Cherry-glazed duck breast on brioche toasts.

Get grilling with Matt Moran's grilled sardines on toast with salmoriglio. Turn this humble fish into a mouth-watering masterpiece served on crunchy sourdough.