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Cacciatora Salami, Provolone & Pickled Eggplant Jaffle

  • Jan 22
  • 1 min read

Updated: Feb 2

Always a good time for a jaffle.


This Cacciatora Salami, Provolone & Pickled Eggplant Jaffle is everything you crave — cheesy, crispy, and full of punch. Inspired by classic Italian deli flavours, it’s the ultimate comfort bite for brunch, lunch, or when those late arvo munchies hit.




🛒 INGREDIENTS (Makes two jaffles):


  • 4 slices good-quality bread

  • 12 slices @dorsognasmallgoods mild cacciatora salami

  • 4 slices provolone cheese

  • 4 tbsp pickled eggplant, drained & roughly chopped

  • 2 tbsp extra virgin olive oil

  • 1 tsp Dijon mustard (optional – adds a lovely depth)



👩‍🍳 STEP-BY-STEP:


  1. Spread the love: Smear Dijon mustard on the inside of each bread slice (if using).


  2. Stack it up: On two slices, layer provolone, salami, and eggplant. Add another layer of provolone, then top with the remaining bread.


  3. Oil & press: Brush the outside of the bread with olive oil, then toast in a jaffle iron or sandwich press for 3–5 minutes until golden and melty.


  4. Slice & enjoy: Let rest for 1–2 mins before cutting. Serve with chips, pickles, or a side salad for that whole deli café vibe.



💡 Hot tip: Try a waffle press for that next-level crunch. You won’t regret it.

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