Best Waffle Sandwich Recipes

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH

Steps:

• Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
• Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
• Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
• Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
• Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
• While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
• Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
• Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
• Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
• Stir maple syrup into the remaining spice mixture.
• Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

WAFFLE BREAKFAST SANDWICH

Steps:

• Preheat the oven to 350˚ F. For the pork roll: Prep a cookie sheet with a piece of parchment paper. Lay the pork roll slices on the parchment paper evenly spaced apart. Using 1 tablespoon of maple syrup, brush both sides of the pork roll generously with syrup. Bake for 15 minutes, flipping one time halfway through. The pork roll should be nicely browned on both sides. While the pork roll is cooking, prep the sauce and waffles.
• For the sweet and tangy sauce: Mix the hot sauce, ketchup and 1 tablespoon maple syrup in a bowl. Set aside.
• For the waffles: Heat a waffle iron to medium high. Spray with cooking spray. Take 4 Hawaiian rolls in a square, being careful not to pull them apart, and place on the waffle iron. Close the waffle iron and cook for 2 to 3 minutes, or until golden brown. Carefully remove and repeat three more times to have a total of 4 waffles.
• Heat a nonstick pan and spray with cooking spray. Carefully crack the eggs into the heated pan. After 3 to 4 minutes, break the yolks and cook for an additional minute. Flip when the edges of the whites get crispy and cook on the other side for an additional 2 to 3 minutes. Add 1 slice of American cheese to each egg. Let the cheese melt, then remove from the heat.
• To assemble the sandwiches, generously spread the sweet and tangy sauce on all 4 waffles. Layer 2 eggs and 2 slices of pork roll on top of 1 waffle. Season with salt and pepper. Cover with a second waffle to form a sandwich. Repeat for the second sandwich. Cut in half and enjoy!

CHICKEN AND WAFFLE SANDWICH

Steps:

• Mix flour, baking powder, salt, garlic, and seasoning in a large bowl; set aside. Beat milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into the flour mixture; beat until blended. Fold in Cheddar cheese.
• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Air fry chicken for 7 minutes. Turn chicken pieces and cook for another 6 minutes.
• Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions. Spray waffle iron with nonstick cooking spray.
• Ladle 3 tablespoons batter on the waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Place on a lined baking sheet and keep warm in the oven. Repeat with remaining batter.
• Assemble waffle and chicken sandwiches once all the waffles are cooked.

WAFFLE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Place a sausage patty and a mug or ramekin on a large microwaveable-friendly plate.
• Crack the egg into the mug. Season with salt and pepper. Add a splash of milk, if desired. Whisk until well-mixed.
• Microwave the entire plate for 1½-2 minutes, or until the egg is cooked through.
• Invert the mug with the egg. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
• Toast two frozen waffles.
• After the waffles are toasted, layer 1 waffle, cheese, the cooked sausage patty, eggs, and the remaining waffle.
• Fold the edges of a sheet of aluminum foil down by half an inch (1 cm). Place the sandwich in the middle.
• Bring the top and bottom of the edges of the paper together over the center of the sandwich. Repeat folding in half-inch (1 cm) turns, creasing each time, until the fold is level with the top of the sandwich.
• Starting on the left side, use your fingers to press the edges into the center to form a pleated triangle. Press down and crease the triangle's edges, including at the base of the sandwich, before carefully folding it underneath. Repeat this process on the other side of the sandwich.
• Enjoy!

WAFFLE SANDWICH

Steps:

• Heat a small skillet over medium heat. Cook the sausages in the hot skillet, turning occasionally, until no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put Cheddar cheese atop 1 toasted waffle. Arrange apple slices over the cheese. Sprinkle cinnamon-sugar over the apple slices. Put sausage links atop the apples and finish sandwich with remaining waffle. Cut sandwich into halves.

WAFFLE IRON REUBEN SANDWICH - EMERIL LAGASSE

Steps:

• Preheat a waffle iron.
• Place 2 slices of the bread on a flat work surface. Spread one side of each slice with the Emeril's Russian Dressing. On 1 slice of bread, stack half of the cheese, ham, and corned beef in layers. Top with the other slice of bread, dressing side down, and push together to form a sandwich.
• Spread softened butter on both sides of the sandwich and place in the hot waffle iron. Cook until the sandwich is golden brown on the outside and the cheese is melted, about 5 minutes.
• Remove from the grill and cut into quarters. Serve immediately with the sauerkraut, and repeat with the remaining sandwich.

MANTASTIC FRIED CHICKEN AND WAFFLE SANDWICH

Steps:

• In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
• In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.
• In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.
• In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.
• To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.

TOASTED WAFFLE ICE CREAM SANDWICH

Steps:

• Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

FRIED CHICKEN AND WAFFLE SANDWICH WITH POTATO SALAD AND COLLARD SLAW

Steps:

• Make the potato salad:
• Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.
• Make the slaw:
• Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.
• Fry the chicken:
• Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.
• Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
• Assemble the sandwich:
• Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.
• The leftover potato salad and slaw can be refrigerated for up to 3 days.

HANGOVER BERRY, BANANA, CHOCOLATE-HAZELNUT WAFFLE SANDWICH

Steps:

• Mix the sugar and cinnamon in a small bowl; set aside. Mix the chocolate-hazelnut spread and cream cheese in another small bowl until smooth; set aside.
• Toast the waffles until browned and crisp in a toaster or toaster oven. Drizzle the melted butter over both sides of each waffle, and dust both sides with the cinnamon sugar. Spread both halves evenly with the chocolate-cream cheese mixture. Arrange the strawberries and bananas on 1 of the waffles, then top with the remaining waffle.

CHICKEN PARMESAN WAFFLE SANDWICH

Steps:

• Waffle Instructions:.
• Heat up waffle iron.
• Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
• Slowly add wet ingredients mix to dry bowl and whisk well.
• Shred and add the parmesan cheese and mix well.
• Pour batter on waffle iron to create your savory waffles.
• Fried Chicken Instructions:.
• Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
• Let the buttermilk and chicken marinade for at least 30 minutes.
• Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
• Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
• Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
• Sandwich Assembly Instructions:.
• Take fried chicken thigh and spread marinara sauce on top.
• Add shredded mozzarella and shredded parmesan.
• Turn broiler on and melt the cheeses on top of the chicken.
• Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.

WAFFLE SANDWICH

Steps:

• In a nonstick skillet, cook Canadian bacon over medium-high heat 1-2 minutes on each side or until lightly browned. Remove and keep warm., In a small bowl, whisk egg and green onion; add to the same pan. Cook and stir until egg is thickened and no liquid egg remains., Meanwhile, prepare waffles according to package directions. Place 1 waffle on a plate. Top with Canadian bacon, scrambled egg, cheese and, if desired, tomato. Top with remaining waffle.

SMOTHERED CHICKEN WAFFLE SANDWICH

Steps:

• For the smothered chicken: Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and scallions and cook, stirring, 1 minute. Add the flour and cook, stirring, 1 minute more. Whisk in the chicken broth and milk and bring to a simmer, whisking often, then simmer until thickened, about 2 minutes. Add the shredded chicken and stir until hot. Season with salt and a generous amount of black pepper, then add a few shakes of hot sauce. Keep warm or reheat before serving.
• For the waffles: Preheat a waffle iron on the hottest setting.
• Whisk the flour, sugar, baking powder and salt together in a bowl. In another large bowl, whisk the sour cream, milk, butter and eggs together. Add the flour mixture to the wet ingredients and whisk until just combined.
• Spray the waffle iron with cooking spray and make the waffles according to the manufacturer's instructions.
• Cut or break the waffles in half (2 squares per sandwich) and fill evenly with the hot smothered chicken.

BLT WAFFLE SANDWICH

Steps:

• Prepare waffles ahead of time per waffle maker directions (or while bacon in step #2 cooks). Cool on wire racks.
• Place the bacon on a lined sheet pan and roast in a 400-degree oven for 15-20 mins or until crisp.
• Slice tomatoes and wash lettuce, set aside.
• In a small bowl, make maple-mustard sauce by stirring the three ingredients together. Add salt and pepper to taste. Add more mustard or maple depending on your preference.
• Blot bacon. Once bacon and waffles are cooled, prep the sandwiches: Slather one waffle with sauce, layer with arugula, tomatoes and bacon. Sprinkle with salt and pepper as you like. Top with another waffle. Slice in half and enjoy!

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

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.

FRIED CHICKEN AND WAFFLE SANDWICH BITES

Steps:

• In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
• Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
• In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
• Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
• To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.

CINNAMON ROLL WAFFLE BREAKFAST SANDWICH

Steps:

• Preheat waffle iron and spray with cooking spray.
• Melt butter in a skillet over medium heat. Fry eggs to your desired doneness, 3 to 6 minutes. Season with sea salt and pepper. Transfer to a plate.
• Cook ham in the same skillet until golden brown, about 2 minutes per side.
• Place 1 cinnamon roll in the waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining dough to create 10 cinnamon roll waffles.
• Place 1 slice of Cheddar cheese on half of the cinnamon roll waffles; add 1 fried egg and 1 slice of ham. Cover each sandwich with another cinnamon roll waffle.
• Combine the cream cheese icing from the cinnamon roll package with orange zest; mix until combined. Drizzle on top of the sandwiches.

FALAFEL WAFFLE SANDWICH

Steps:

• For the falafel waffles: Combine the falafel mix and baking powder in a medium bowl. Whisk together the olive oil, egg and 1 1/2 cups cold water in a separate bowl and stir into the falafel mix. Stir in the parsley and dill and let stand at room temperature for 15 minutes.
• Preheat the oven to 200 degrees F. Preheat a waffle maker.
• Spray the waffle maker with cooking spray. Spread a quarter of the batter almost to the edges of it, close and bake until the waffle is crisp, lightly browned and cooked through, about 4 minutes. Use the remaining batter to make 3 more waffles. Keep the waffles warm on a baking sheet in the oven.
• For the sandwich fillings: To make the tzatziki, stir together the yogurt, parsley, dill, cucumber, garlic and 1 tablespoon of the lemon juice in a small bowl. Stir in 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
• Mash the avocado in a separate small bowl with the remaining tablespoon of lemon juice and season with salt and pepper. Set aside.
• Heat a large cast-iron skillet over medium-low heat. Brush the skillet lightly with olive oil. When the oil is hot, add the meatballs and cook, tossing occasionally, until heated through, about 5 minutes. Transfer to a plate.
• Add the remaining tablespoon olive oil to the same skillet over medium-high heat. When the oil is very hot, add the onion and zucchini and season with salt and pepper. Cook, tossing occasionally, until the vegetables are charred but still crisp-tender, about 4 minutes. Remove to a separate plate.
• To serve, break the waffles at their natural divisions. Sandwich the meatballs in the waffles with the charred vegetables, tzatziki, avocado, feta and pickles, making 8 small sandwiches. Secure with toothpicks, if desired.

SAUSAGE AND EGG WAFFLE SANDWICH

Steps:

• Toast waffles (butter if desired).
• Fry sausage patties until desired doneness is reached.
• Scramble eggs until slightly "dry".
• Assemble "sandwich" in this order: waffle butter side up (if buttered), half of the scrambled egg, sausage patty (or other meat), second waffle, buttered side (if buttered) on sausage patty.

BREAKFAST WAFFLE SANDWICH

Steps:

• 1. Cook bacon in microwave on high for 2 minutes Flip bacon over and cook another 1 to 2 mins or till desired doneness.
• 2. When you flip bacon, put waffles in toaster and toast according to directions. While the waffels are toasting. Cook egg substitute in a little bit of cooking spray. scrambled or fry which ever you like. (have done both)
• 3. To assemble, Put 1/2 of egg mixture on two of the waffles top wih 2 slices of bacon (torn in half) and place cheese on... now place the other two waffles on top of prepared waffles. Slice in half, Pour mixed heated maple syrup and margarine on top and enjoy.