Savory Salami, Cheese & Herb Waffles
A few years ago around the holidays, I was at my in-law’s house when my brother-in-law busted out a recipe he had found for waffles made with salami and cheese. We were all intrigued, and in the blink of an eye, my father-in-law took out the waffle maker and the batter was in the works. You’d be hard-pressed to find a group of people who grew up with a pot of spaghetti sauce simmering away on the stove every Sunday to NOT like something with salami and Italian cheese, so it goes without saying that we were all huge fans.
I somehow totally forgot about this recipe until a few weeks ago. When I texted my brother-in-law asking about it, he said he had seen it on a morning show featuring holiday recipes, and it was actually an adaptation of a recipe from Lady Gaga’s grandmother.
I’m a pretty typical butter and syrup person when it comes to waffles, but this savory version totally won me over. We’ve been eating these for breakfast, lunch and dinner the last couple of days, so suffice it to say – you aren’t stuck serving these for breakfast! I think the cheese and herbs make the waffles, as they add a good bit of saltiness and flavor. The recipe states that you can serve these with an extra sprinkle of cheese and fried chicken, which I think sounds amazing. We ate these straight-up with nothing on them, but I’m sure they would be good with a little butter or a side of pizza sauce for dunking!
This recipe is an awesome starting point for all kinds of potential meat-and-cheese adaptations; if you’re looking for an alternative to traditional waffles, give these a try!
One year ago: 62 Pieces of Essential Kitchen Equipment: How to Stock Your Baking Cabinets
Two years ago: DIY: Homemade Greek Yogurt
Three years ago: Malted Milk Chocolate Chip, Peanut & Pretzel Oatmeal Cookies
Five years ago: Monkey Bread
Savory waffles loaded with chopped salami, Italian cheese and herbs. Great for breakfast or an easy dinner!
Heat the olive oil in a large skillet over medium heat. Add the ½ cup salami and fry until crisp, then remove to a paper towel-lined plate to drain. Reserve the remaining oil in the pan. Coarsely chop the cooled salami and set aside.
In a large bowl, whisk together the flour, cornmeal and baking powder. Stir in the parsley, rosemary, thyme and cheese.
In a large measuring cup or small bowl, whisk together the milk, eggs and reserved olive oil. Pour the mixture into the dry ingredients and, using a rubber spatula, gently stir until completely combined. Stir in the chopped salami.
Preheat the waffle maker, then spray with non-stick cooking spray and place the sliced salami across the cooking grates. Pour the batter in and bake according to the manufacturer's instructions. Serve immediately. The waffles can be stored in an airtight container in the refrigerator for up to 4 days and reheated before eating. They can also be frozen for up to 2 months.
Nutritional values are based on one serving
Saturated fat: 5g
Vitamin A: 475%
Vitamin C: 5.9%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!