Adam D'Sylva builds the jaffle inside out, layering sopressa salami directly onto the iron with the bread pressed on top. The outside crisps deep golden as the salami fat renders into the toast; the inside oozes mozzarella, Heinz makhani beans, parsley and a sliver of bird's-eye chilli.

The jaffle is Australian cafe food, a slang import of the British toasted sandwich made famous by the cast-iron Breville. Putting the meat outside the bread is the upgrade that turns a school-lunchbox staple into bar food: the salami goes crisp and shatters like prosciutto chips, the bread underneath soaks up the rendered fat and the makhani beans break down into a creamy filling.

Use the cheapest white sandwich bread you can find; sourdough fights the press and tears the salami. The mozzarella needs to be the firm pizza kind rather than fresh fior di latte (too wet) so the inside binds rather than leaks.

Lunch elevated by a single trick. A pickle on the side cuts the richness; a cold lager finishes the brief. Made for one, eaten standing up while the next one cooks.