Sweet and smoky pork mince jaffles

Smoky, sweetly spiced pork mince is layered with a jammy roasted tomato and onion relish and melted mature cheddar, then pressed and toasted between slices of buttered white bread until golden and crisp. Cooked over the coals in a jaffle iron, these hearty toasted sandwiches make a satisfying braai-side meal or snack.

Cut:
  • Portions: 4
  • Prep: 25 minutes
  • cook: 50 minutes

Ingredients

For the roasted tomato and onion relish

  • 4 ripe tomatoes, halved
  • 2 medium red onions, cut into wedges
  • 4 garlic cloves, unpeeled
  • 2 Tbsp (30 ml) olive oil
  • 1 tsp (5 ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder
  • Salt and freshly ground black pepper, to taste
  • 1 Tbsp (15 ml) balsamic vinegar
  • 1 Tbsp (15 ml) brown sugar
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) Worcestershire sauce

For the sweet and smoky pork mince

  • 1 Tbsp (15 ml) olive oil
  • 1 kg pork mince
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp (5 ml) fresh thyme leaves
  • 3 Tbsp (45 ml) Cape Herb & Spice Sweet & Smoky BBQ Grinder
  • 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
  • 2 Tbsp (30 ml) tomato paste
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) brown sugar
  • Salt and freshly ground black pepper, to taste

For the jaffles

  • 60 g butter, softened
  • 8 slices thick-cut white bread
  • 200 g mature cheddar, grated

Method

For the roasted tomato and onion relish:

Preheat the oven to 200°C. Arrange the tomatoes, onions and garlic on a roasting tray, drizzle with the olive oil and season with the Cape Herb & Spice Sweet & Smoky BBQ Grinder, salt and black pepper. Roast for 35 to 40 minutes, or until the tomatoes have collapsed and the onions are beautifully caramelised. Allow to cool slightly before squeezing the garlic from its skins. Transfer the tomatoes, onions and garlic to a saucepan and stir in the balsamic vinegar, brown sugar, Dijon mustard and Worcestershire sauce. Simmer gently for 30 minutes, stirring occasionally, until thick and jammy, then lightly crush with a potato masher or pulse briefly with a stick blender, leaving plenty of texture. Allow to cool.

For the sweet and smoky pork mince:

Heat the olive oil in a large frying pan over medium heat, add the pork mince and cook until browned. Add the onion, garlic and thyme and continue cooking until softened. Stir in the Cape Herb & Spice Sweet & Smoky BBQ Grinder, Cape Herb & Spice Smoked Paprika and tomato paste and cook for 2 minutes. Add the Worcestershire sauce and brown sugar and simmer gently for 8 to 10 minutes, or until rich and thick. Season to taste with salt and black pepper and allow the filling to cool slightly.

For the jaffles:

Butter one side of each slice of bread and place four slices butter-side down on a board. Spread each slice with 1 tablespoon of the roasted tomato and onion relish and sprinkle over a little of the grated cheddar. Divide the pork mince evenly between the sandwiches, keeping the filling in the centre of the bread, then top with the remaining cheddar and finish with the remaining bread slices, butter-side facing out. Close the jaffle iron and trim any crusts and excess bread.

To braai:

Toast the jaffles in a hot jaffle iron over medium braai coals for 4 to 5 minutes per side, turning regularly until crisp and golden and the cheese has melted.

Serving suggestion: Closing the jaffle iron will trim off some excess bread, so keep the filling centred on each slice to stop it spilling out during assembly and cooking.