Prep 15 mins
Cook 6 mins
Have you ever imagined using waffles as "bread" for sandwiches. Try this recipe and you will never again just think of waffles as breakfast food. This idea came from Dorie Greenspan's book "Waffles from Morning to Midnight".
- 3 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 pinch cayenne pepper
- 1 1⁄4 cups milk
- 2 large eggs
- 2⁄3 cup shredded cheddar cheese, preferable yellow
- 6 slices ham
- 4 slices cheddar cheese
- 1 ripe tomatoes, thinly sliced
- Preheat the waffle iron.
- In a large bowl, whisk together the flour, baking powder, salt and pepper to mix.
- In another bowl, whisk together the milk and eggs until well blended.
- Pour the liquid ingredients over the dry ingredients and stir with the whisk until just combined.
- Fold in the shredded cheese and melted butter.
- Lightly butter or spray the grids of your waffle iron, if needed.
- Spoon out 1/2 of batter onto the grids, spreading it evenly.
- Close the lid and bake until the waffle is golden and set.
- Keep the waffles, in a single layer, on a cooling rack while you make the rest of the batch.
- You can make sandwiches with these waffles when they are hot, warm or at room temperature.
- Spread one side of each waffle with mustard.
- Divide the remaining ingredients evenly between the remaining waffles.
- Cut each sandwich into quarters.