Best Turkey Wafflewiches Recipes

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RACHAEL RAY WAFFLEWICHES



Rachael Ray Wafflewiches image

Make and share this Rachael Ray Wafflewiches recipe from Food.com.

Provided by Erin Michele

Categories     Lunch/Snacks

Time 25m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 7

2 tablespoons softened butter
4 tablespoons honey mustard
8 waffles, lightly toasted
1/2 lb deli-sliced ham
1/2 lb deli-sliced smoked turkey
1/2 lb deli-sliced swiss cheese
3/4 cup prepared cranberry sauce

Steps:

  • Heat a large nonstick skillet over medium heat.
  • Add the butter and melt it.
  • Assemble the sandwiches by spreading honey mustard on 4 of the waffles, then topping with equal amounts of ham, turkey, and Swiss cheese. Spread cranberry sauce liberally on the 4 remaining waffles and place them atop the sandwiches.
  • Fry the assembled sandwiches in the melted butter and cook for a few minutes on each side until they are deeply golden in color and the cheese melts.

Nutrition Facts : Calories 953, Fat 48.8, SaturatedFat 19.6, Cholesterol 224.4, Sodium 2458.9, Carbohydrate 78.4, Fiber 0.6, Sugar 23.8, Protein 50.1

WAFFLE MONTE CRISTOS



Waffle Monte Cristos image

Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. -Kelly Reynolds, Urbana, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup apricot preserves
8 frozen waffles
4 slices deli turkey
4 slices deli ham
4 slices Havarti cheese (about 3 ounces)
4 bacon strips, cooked
2 tablespoons butter, softened
Maple syrup

Steps:

  • Preheat griddle over medium heat. Spread preserves over four waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter., Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.

Nutrition Facts : Calories 511 calories, Fat 23g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 1163mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 2g fiber), Protein 21g protein.

STUFFING WAFFLE OPEN-FACED LEFTOVER TURKEY SANDWICH (AKA THE GREATEST LEFTOVER THANKSGIVING SANDWICH IN THE WORLD OF ALL TIME)



Stuffing Waffle Open-Faced Leftover Turkey Sandwich (aka the greatest leftover Thanksgiving sandwich in the world of all time) image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 10

1 to 3 cups chicken stock
4 cups leftover stuffing
Vegetable oil or nonstick cooking spray
Leftover gravy
Leftover turkey slices
Leftover cranberry sauce
6 slices bacon lardons, crisped up in a pan
Fresh sage, chiffonade and fried in oil until crispy
1 egg, cooked sunny-side up
Sea salt and cracked black pepper

Steps:

  • Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
  • In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
  • Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
  • Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
  • Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper.

REUBEN WAFFLEWICH



Reuben Wafflewich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 pieces pumpernickel rye bread
3 tablespoons Thousand Island dressing
2 slices Swiss cheese
4 slices pastrami
1/4 cup sauerkraut
2 tablespoons butter (salted or unsalted)
Potato chips, for serving

Steps:

  • Preheat a waffle maker on medium-low heat.
  • Spread each slice of bread with the Thousand Island dressing. Place a piece of cheese on top of each slice.
  • Add the pastrami and sauerkraut to one side. Close the sandwich and butter the top with 1 tablespoon butter.
  • Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker.
  • Toast until golden and crisp, 2 1/2 to 3 minutes.
  • Remove, slice in half and serve with potato chips.

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