Simple Provisions

Food does not need to be fancy to be celebrated

Jaffle Iron

It’s jaffle season. The time of year when two pieces of bread and a jaffle iron can not only feed a hungry stomach, but can warm the heart (and burn the tongue). The best tasting jaffles are the ones made in a cast-iron jaffle mould that is shoved into a campfire using the long handles. Beanies and gloves keep extremities warm while the white-hot coals toast the bread and seal the filling into a golden pocket of smokey goodness. But the great outdoors is not a prerequisite for an excellent jaffle. The creativity afforded by the blank slate of white bread buttered on the outside is worth having fun with, crackling fire or no.

Two jaffle combinations have settled into high rotation in my kitchen this year. One was borne out of the need to recreate a favourite menu item from a cafe that rudely closed down and the other was inspired by Melbourne cafe Pope Joan.

Jaffle Fillings

Mushroom and gruyère is an earthy, nutty combo that perfectly suits a campfire meal. Sautéing the mushrooms with some garlic and thyme before putting the filling into the jaffle does add an extra step in the process, but it also adds a big whack of flavour. The mushrooms soften and soak up the fragrant garlic, creating a warm, comforting filling that sits on top of a generous schmear of Dijon mustard and is crowned with gruyère, a cheese that loves to melt. The result is a meaty, hearty filling sans the meat that conjures up tall trees, pine cones and warm jackets even if you’re enjoying it at your kitchen table.

Gathering flavours around a cheese that likes to melt is a worthwhile place to start for a jaffle. Taking a ball of buffalo mozzarella sends us to Italy with spicy sopressa salami coming along for the ride. Add basil for a sweet smelling note and picked green tomatoes for an acidic punch. The result not only warms the belly but adds a bit of fire to the mouth and is comforting in the glorious way that Italian food can be.

What are your favourite jaffle combinations? Are you a ham-cheese-tomato purist? Have you strayed into dessert jaffles where Nutella subs in for cheese? I’d love to add more combos to my repertoire, so please let me know.

Jaffle

Mushroom and Gruyère Jaffle

Sauté a few large, sliced mushrooms in butter with a clove of finely chopped garlic and a sprinkle of thyme leaves. Butter 2 pieces of sliced white bread on the outside, spread the inside with Dijon mustard, then place in the jaffle iron. Fill the jaffle with some of the mushroom mix and grate a generous amount of gruyère over the top. Grill until golden on the outside.

Salami and Pickled Green Tomato Jaffle

Butter 2 pieces of sliced white bread on the outside then place in the jaffle iron. Fill the jaffle with enough sopressa salami slices to cover the bottom, then layer on pickled green tomatoes, a few basil leaves and finish with grated buffalo mozzarella. Grill until golden on the outside.

 

33 thoughts on “Jaffles Two Ways

  1. yum. A suggestion that we discovered in making “grilled cheese sandwiches” here in the states. Slather the bread with bacon fat saved when you cook streaky bacon. A luscious artery hardener if there ever was one. 🙂

    1. Amelia says:

      Oh my, that sounds like an *amazing* idea. My heart says no, but my stomach says yes.

  2. ladyredspecs says:

    Jaffles are definitely a campfire favourite for us. We love egg and bacon for breakfast, but it’s the dessert jaffle made with raisin bread, stewed apple and custard that we all really hang out for!

    1. Amelia says:

      That dessert jaffle makes me want to go camping immediately! What a heavenly combination.

      1. ladyredspecs says:

        Thanks, I won an AC/DC Engel fridge with this little number!

  3. I’ve never heard of a jaffle iron. This looks super cool

    1. Amelia says:

      I think they’re also called pie irons in the States, and they are a lot of fun. In Australia we also have electric ones made by Breville.

  4. Jen says:

    I love jaffles! No one ever seems to know what I’m saying unless I call them campfire sandwiches 🙂

    1. Amelia says:

      I’ve never heard them called that Jen – love it.

  5. We’ve always called them pie irons. While toucan put pie filling between the slices of bread, my kids always wanted to make campfire pizzas with tomato sauce, pepperoni, and mozzarella. Always a fun time!

    1. Amelia says:

      A classic combo in my childhood was tinned spaghetti, but a “pizza iron” sounds more fun. And tasty.

  6. chefkim1968 says:

    We call them ‘pie irons’ as well. It is a campfire favourite especially very late night snack after beer and cocktails 😉

    1. Amelia says:

      Perfect post-big-night-out munchies! And even better hangover food 😉

  7. I have never heard of jaffles — or pie irons, for that matter — but I’m going to go out on a limb and say they look like one of the best ideas ever. I just spent some time googling images of jaffles after reading this post, and I really want to make them, especially over a campfire. I bet they are delicious!

    1. Amelia says:

      I’m very happy to introduce you to them! They are 100% delicious.

  8. I’ve never heard of a jaffle! They look so good! I must get me a jaffle iron.

  9. AgileWriter says:

    What a delicious treat!!!
    I too love sandwiches
    Try Chipotle Turkey Club Sandwiches..
    http://bit.ly/1ked5Mv

  10. MATT says:

    OH MY GOD! How I love Jaffles, reminds me of after-school snacks.

    Currently I’ve been making lots of Cuban Sandwich jaffles: swiss cheese, pulled pork, mustard, pickles, ham … i think that’s about it. They’re amazing.
    So is basics like chicken, basil, garlic and some mayo
    But…my super guilty pleasure is brioche bread with speculaas spread (or Cookie Butter as it was called at Trader Joe’s) and a side of ice cream.

    1. Amelia says:

      I crown thee Matt, King of Jaffles. These sound amazing. And you’ve just introduced me to speculaas spread, which seems like a very dangerous thing to have in my pantry. p.s your portfolio site looks awesome.

  11. cheergerm says:

    Love the photo of the jaffle iron and what delicious sounding combos. We usually called them toasties! I remember the usual ham, cheese tomato but also tinned spaghetti, baked beans, creamed corn (what the?!!) and various rockin’ egg versions. (The trick was cracking the egg and trying to keep it in the Toastie while cooking it…)

    1. Amelia says:

      Yes! Keeping the eggs in the jaffle is a very high degree of difficulty. Tinned things are all excellent jaffle fodder.

    2. Alison says:

      Oh that’s right! Buttered bread and an egg. I need to go buy one of these right now.

  12. Love it Amelia! So many options for what you can place inside of them – your mushroom and gruyere jaffle particularly sounds delicious to me!

    1. Amelia says:

      It’s a good one Margot. My favourite lunch cafe closed down and with it went my favourite jaffle – so I had to make it myself. It comes pretty close!

  13. Maryn says:

    Your combos sound delicious and I love the word “jaffle” …I wonder if it’s related to “waffle,” it’s kind of similar to a waffle iron.

    1. Amelia says:

      I don’t know Maryn, but you may be on to something…

  14. Alison says:

    My mum had one of those! It was stainless steel, but otherwise the same. We used to use it on the hob. You’ve brought back memories (of cheese, mostly).

    1. Amelia says:

      Cheese memories are the best kind Alison!

  15. laurasmess says:

    These pictures are so stunning Amelia! I have wanted a jaffle iron for such a long time… I’ve never even seen one for sale anywhere (even with all of my antique store scrounging!). Your suggested toastie combinations are wonderful – I’ve recently fallen in love with Gruyere after long neglecting it. The combination with mushrooms is a match made in heaven! As for my long-standing grilled cheese obsessions? ALWAYS pesto with the meltiest buffalo mozzarella, spinach and some soft goats feta with lots of cracked black pepper or chilli flakes. So good! xxx

    1. Amelia says:

      I’ve seen the jaffle irons at camping/disposals shops Laura – you may have luck there? Pesto and mozzarella sounds delicious!

  16. I absolutely love your blog, your food photography is brilliant ! You have a fan

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