Traditional recipes

Waffle Iron Sriracha Chicken Sandwich

Waffle Iron Sriracha Chicken Sandwich

Deli chicken and creamy Havarti cheese get spiced up with a mayo-sriracha mixture and toasted to perfection in a waffle iron.MORE+LESS-

4

thick slices deli chicken

4

thin slices sourdough bread

Hide Images

  • 1

    In a small bowl, whisk together the mayonnaise and sriracha until well combined. Set aside.

  • 2

    Heat up waffle iron. If your iron has adjustable heat settings, set the temperature to medium high.

  • 3

    Brush the chicken slices with the mayo and sriracha mixture to lightly coat.

  • 4

    Brush one side of each slice of bread with the olive oil.

  • 5

    Place one slice of bread, oil side down, on the waffle iron. Top with one slice of cheese, two slices of chicken, and a second slice of bread, oil side up. Close the waffle iron as best you can. If it won’t close all the way, hold it together while the sandwich cooks, about 3 minutes.

  • 6

    Repeat with the remaining ingredients.

  • 7

    Serve hot with the extra sriracha mayo for dipping.

Expert Tips

  • Don't overfill your sandwiches or you won't be able to close your waffle iron.
  • Add extra sriracha to the mayonnaise if you like things extra spicy.

No nutrition information available for this recipe

More About This Recipe

  • These chicken sandwiches with sriracha mayo are made even better, thanks to the trusty waffle iron.

    Would it be totally rude to start this recipe with a rather unladylike burp? Because guys, I can’t help it. I just downed two sandwiches that I cooked in my waffle iron.

    Two sandwiches that I cooked in my waffle iron that were full of chicken.

    Two sandwiches that I cooked in my waffle iron that were full of chicken and cheese.

    Two sandwiches that I coo...wait. Is this getting annoying? Mah bad.

    How about I just share these cheesy, spicy, chicken-y waffle iron sandwiches with you now so you can get to shoving them in your face hole?

    First things first: Gather up the goodies. That’s sourdough bread, thick sliced deli chicken, creamy Havarti cheese slices, and a mixture of mayo and sriracha. You’ll also need some olive oil, but I forgot to photograph that.

    Heat yo’ waffle iron. If it has different temperature settings, go for high heat. If it does not (like mine), just deal. No biggie.

    Brush some olive oil on your bread slices, like so.

    Now grab that mayo sriracha mixture and brush some of it over your chicken slices. Then kiss it. Because I said so and you know you want to.

    Before I show you this next photo, you must promise not to judge me for all of the waffle bits stuck to my waffle iron. Cleaning small appliances is my least favorite chore. Obviously.

    Place one slice of bread, oil side down, on the waffle iron. Add one slice of cheese, top that with two slices of chicken, and then another slice of cheese. I know you’ll want to add more chicken, because two slices doesn’t seem like enough. But if you do that, your waffle iron won’t close and the sky will fall on us all. So don’t do that, capiche? I’m sorry. I’ll never say capiche again.

    Don’t forget to add that second slice of bread, oil side up, to top of your sandwich. Now, slam that sucker closed. Or just gently press your waffle iron closed. Whatever floats your boat.

    Cook, cook, cook until you feel like stopping or about three minutes. Either one.

    Now, drool over the kitchen. I know, it’s gross, but you won’t be able to help it.

    If you’re feeling wild and crazy, dip that sandwich in the leftover mayo-sriracha. It’s a really good idea, but I’m done bossing you around, so you do want you want, as long as what you want is what I said. Capi ... never mind.

    Make good choices, friends!


20+ Genius Recipes You Can Make in Your Waffle Iron

Your handy gadget can do so much more than make waffles!

Contrary to the name, there are so many more easy dishes your waffle iron can make besides the favorite breakfast food. Try one of these recipes for sandwiches, pizzas, desserts, and more that you can whip up with this handy kitchen essential.

Tools you'll need: Waffle Maker ($20 and up amazon.com)

Tip: Serve marinara sauce on the side&mdashrather than in the pizza&mdashfor way less mess.

Get the recipe at Kirbie's Cravings.

Whip up these no-fry fritters in just 10 minutes and serve as a healthy appetizer.

Get the recipe at Kelly's Ambitious Kitchen.

Pile the savory cornbread base high with ground beef, cheddar cheese, avocado, and sour cream.

Get the recipe at Taste and Tell Blog.

Breakfast for dessert? Now we're talkin'!

Even if you don't like waffles, it might be worth getting a waffle iron simply to make these grilled cheese sandwiches.

Get the recipe at Fifteen Spatulas.

In a genius culinary experiment, this blogger stuffed scrambled eggs and shredded cheese into biscuit dough&mdashthen put it all in a waffle iron. The result was these "perfect little handheld breakfast sandwiches." Add bacon bites or diced ham for extra flavor.

Get the recipe at Buns in My Oven.

This treat is really as simple as it sounds. Gather some cinnamon roll dough in the center of the iron, give it a couple of minutes, and you're done.


Waffle Iron Sriracha Chicken Sandwich - Recipes

Whether you're making breakfast, lunch or dinner — or something in between! — your waffle iron is the kitchen appliance that can do it all. In addition to our warm falafel waffle, here are 99 ideas for meals you can make or crisp up in your waffle iron.

MORNING

Sweet

  • LEFTOVER OATMEAL WAFFLES — Check out our recipe here!
  • APPLE CRISP
  • CINNAMON ROLLS
  • BLUEBERRY MUFFINS
  • CHOCOLATE CHIP PANCAKES
  • BAKED APPLES
  • WAFFLE IRON DONUTS
  • CHOCOLATE CHIP MUFFINS
  • CUPCAKE MIX WAFFLES
  • BANANA BREAD
  • FRENCH TOAST
  • PUMPKIN PIE CORNBREAD WAFFLES
  • STRAWBERRY SHORTCAKE
  • BANANA QUINOA WAFFLES
  • ZUCCHINI BREAD WAFFLES
  • BIRTHDAY CAKE WAFFLES
  • PUMPKIN SPICE WAFFLES
  • STRAWBERRY JAM AND CREAM CHEESE PANINI
  • MAPLE BACON WAFFLES
  • HAWAIIN PINEAPPLE AND COCONUT WAFFLES

Savory

  • LOW-CARB CHEDDAR AND EGG CHAFFLE — Check out our recipe
  • HASH BROWNS — Check out our recipe
  • QUICHE
  • HAM & CHEESE OMELETS
  • BROCCOLI CHEESY EGGS
  • MUSHROOM OMELETTE
  • EVERYTHING BAGEL WAFFLES
  • BACON
  • EGG WHITE FLORENTINE WAFFLE OMELETTE
  • BISCUITS AND GRAVY
  • BACON EGG AND CHEESE
  • POTATO AND EGG HASH'
  • FRITTATA WAFFLE

AFTERNOON

Sweet

  • CHOCOLATE & PEANUT BUTTER SANDWICHES
  • CHURRO WAFFLES
  • SWEET POTATO NOODLE WAFFLE
  • WAFFLE ICE CREAM SUNDAES

Savory

  • TATER TOT WAFFLES
  • MOZZARELLA STICKS
  • HAM AND CHEESE WRAP
  • MONTECRISTO WRAP
  • CUBAN SANDWICH
  • CHICKEN PARMESAN SANDWICH
  • GRILLED CHEESE
  • MUFFALETTA SANDWICH
  • PO BOY SANDWICH
  • CORN DOGS
  • WAFFLE IRON VEGGIE BURGER
  • WAFFLE IRON HOT DOGS
  • WAFFLED TOMATO GRILLED CHEESE
  • SAVORY CHEESE WAFFLES
  • BUFFALO CHICKEN AND WAFFLE SLIDERS
  • CHEESY CAULIFLOWER WAFFLES — Check out our recipe
  • PIZZA -- PANINI -- DISH RECIPE
  • CRAB CAKES
  • KIMCHI WAFFLES
  • PEPPERONI MOZZARELLA WAFFLES
  • JALAPENO WAFFLES
  • KALE CHIPS
  • TOMATO & MOZZARELLA ITALIAN WAFFLE GRILLED CHEESE

NIGHT

Sweet

  • S'MORES
  • WAFFLE IRON CHOCOLATE CHIP COOKIES
  • CARROT CAKE WAFFLES
  • WAFFLE BREAD PUDDING
  • SWEET POTATO HASH
  • 5 LAYER WAFFLE CAKE
  • SNICKERDOODLE WAFFLES
  • WAFFLE ICE CREAM SANDWICHES

Savory

  • GAIL'S CHICKEN AND WAFFLE BITES — Check out her recipe!
  • FAJITAS
  • SAVORY MEATBALL WAFFLES
  • CHICKEN PARMESAN SPAGHETTI WAFFLES — Check out Alex Guarnaschelli's recipe
  • PHILLY CHEESESTEAK
  • LOADED POTATOES
  • MARGHERITA PIZZA
  • WHITE PIZZA
  • VEGGIE PIZZA
  • PESTO PIZZA
  • CRISPY SPAGHETTI
  • POLENTA WAFFLES
  • WAFFLE IRON CHEESEBURGER
  • CORNBREAD
  • EGGPLANT PARM
  • SQUASH FRITTERS
  • MASHED POTATOES AND CHIVES WAFFLES
  • CACIO E PEPE SPAGHETTI WAFFLES
  • WAFFLE CANNOLIS
  • ZUCCHINI FRITTER
  • THANKSGIVING LEFTOVER WAFFLES
  • SWEET POTATO FRITTERS
  • GRILLED CHICKEN
  • SPAGHETTI SQUASH FRITTERS
  • TACO WAFFLE

Warm Falafel Waffle With Lemon Yogurt

Enjoy the waffle with a light tomato and cucumber salad www.doctoroz.com


Chicken and Waffle Sandwiches

Chicken and waffle sandwiches are the perfect combination of chicken, waffles, Buffalo sauce, maple syrup, and pickles! They’re irresistible!

This post may contain affiliate links. For more information, please see my disclosure statement.

Have you ever had an idea so profoundly obvious that you wondered how you never thought of it in all of the four years that you’ve been blogging? Oh, was that just me? Because I just thought of chicken and waffle sandwiches like two weeks ago. How is that? Because as soon as I thought of it I realized that I should have thought of it, I don’t know, four years ago!

Now I’ll make a confession: I’ve never actually eaten chicken and waffles. I mean, I know that anything with fried chicken seems quintessentially Southern, but chicken and waffles as a combination really aren’t. Nope, chicken and waffles as we know them actually originated in Harlem. And I didn’t even know such a combination existed until like six or seven years ago, when I saw a television show that referenced Roscoe’s House of Chicken and Waffles, perhaps the most infamous place to procure said meal.

It seems that these days chicken and waffles are pretty easy to find on brunch menus pretty much everywhere, but I’ve never ordered them and I’ve never made them either. Until now. For some reason I’ve been mildly obsessed with chicken sandwiches lately (look for a chicken biscuit sandwich and a Chick-fil-a style chicken sandwich coming up soon). And this gives me a new chicken sandwich to be obsessed with.
To give this a little bit more of a Southern twist, I added in some pimento cheese because pimento cheese waffles? Come. On. Only I found out from an email that a reader sent me that pimento cheese really isn’t Southern either, but let’s all just pretend that I didn’t type that. Pimento cheese is an iconic Southern food and pimento cheese waffles are winning.
Crusty with cheese around the edges, drizzled with hot sauce and maple syrup, and topped with dill pickles, this is pretty much a dream sandwich. And if you don’t have a waffle iron, I promise that I won’t judge you for using Eggo’s….if you want to include the pimento cheese just spread a little on the waffles.


Tips & Tricks

Make the chaffles first. The sandwiches taste amazing with warm chicken and chaffles at room temperature, so you&rsquoll want to prep the chaffles before cooking the meat.

Check the temperature. I use a meat thermometer to ensure my chicken gets cooked through. When it&rsquos reached 165 F it&rsquos ready to remove from the stove top.

Don&rsquot have a thermometer? Check the temperature of the chicken but piercing the chicken breast to look at the insides. It should be entirely white and the juices will run clear. If you see any pink, cook for another minute or two and check again.

Save the juices. Pour any leftover juices from the pan onto the chicken breast as it cools. This will marinate your grilled chicken with even more delicious flavor!

Check all Labels. When choosing a no flour and no sugar lifestyle, be sure to check those labels for hidden ingredients. Make sure they say &ldquono sugar added&rdquo especially on the sriracha!


Kid’s Waffle Sandwich

Fun Sandwiches for kids! Perfect for a party or anyday of the week!

Ingredients:

  • 2, 2.6 oz. pouches StarKist Tuna Creations®, Bacon Ranch and or Honey Barbeque
  • 24 mini waffles
  • 8 slices of American or Cheddar Cheese, cut in half
  • 8 tomato slices
  • 12 small pieces of lettuce
  • 8 gherkin pickles
  • 8 Fun toothpicks or cupcake picks

Directions:

  • Preheat broiler and place waffles on baking sheet. Toast waffles to brown on each side. Remove from oven and allow to cool.
  • Place 8 waffles on a platter. Layer with a piece of lettuce, tomato slice and a slice of cheese.
  • Place a waffle on top of each. Layer the next waffle with cheese, a piece of lettuce and 1 – ½ Tbsp. of tuna. Top with the last waffle and secure with a pickle and toothpick.

Recipe Nutrition Information

2 pouches (2.6 oz.) StarKist Tuna Creations® Bacon Ranch

Servings Per Container: 8
2 pouches (2.6 oz.) StarKist Tuna Creations® Bacon Ranch Serving Size: 1 sandwich
Amount Per ServingDV%*
Calories160
Total Fat7g11% 7g
Saturated Fat3g15% 3g
Trans Fat0.5g 0.5g
Cholesterol30mg10% 30mg
Sodium570mg24% 570mg
Total Carbohydrate14g5% 14g
Dietary Fiber0g0%
Total Sugars5g 5g
Protein9g
Vitamin A 15%
Vitamin C 4%
Calcium 25%
Iron 8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Tuna Creations® Bacon Ranch

Tuna Creations® Bacon Ranch

A smoky bacon flavor adds another level of flavor to classic and cool Ranch.


Recipe Summary

  • 1 pound red jalapeno peppers, stems cut off
  • ½ pound red serrano peppers, stems cut off
  • 4 cloves garlic, peeled
  • 3 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • ⅓ cup water
  • ½ cup distilled white vinegar

Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.

Pour fermented mixture back into blender with vinegar blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.

Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.

Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.


Waffle Iron Grilled Cheese Sandwich

Special Equipment: Waffle iron

Ingredients US Metric

  • 1 tablespoon (1/2 oz) unsalted butter, at room temperature
  • 2 pieces good bread (and by good, we mean really, really good)
  • 2 to 3 ounces fontina, Gruyère, or raclette cheese, sliced or grated
  • Sea salt (optional)

Directions

Butter both slices of bread on 1 side. Place 1 bread slice, butter side down, on the waffle iron. Layer on the cheese and top with the second slice of bread, butter side up. [Editor’s Note: Exactly how much cheese you use depends on how whopping your slices of bread. Don’t be greedy. More is not better in the case of a waffle iron grilled cheese, because it’ll just spill out the sides.]

Close the waffle iron, but don’t press it down, and let the sandwich cook for about 2 minutes, until the bread is golden brown and crisp at the edges. If you like your grilled cheese bordering on burnt, leave it in for up to 3 minutes. Sprinkle with salt, if desired. Originally published February 17, 2018.

Recipe Testers' Reviews

Got five minutes? Then don't bother reading this comment, just make this waffle iron grilled cheese recipe and see for yourself. In the same time it takes to read this, you could be making the best grilled cheese sandwich ever. I used simple homemade French bread and sharp Cheddar from the grocery store. The sandwich was crisp on the outside and warm and gooey on the inside. This no-fail recipe will definitely bring out the kid in you.

This crunchy, gooey, buttery treat was quite a hit. I made several iterations—provolone, Gruyère, bacon—and they were all winners. The waffle iron created a crisp exterior with a warm, gooey interior. Why buy a panini maker when a waffle iron does the job so well?

The texture of this waffle iron grilled cheese sandwich is soooo good—crisp but light. When I first saw the recipe, I thought, “Does it really make a difference if I use a waffle iron for grilled cheese or not?” Believe it or not, the answer is yes. Just 2 minutes was the perfect amount of time to produce a crisp sandwich with cheese melted to just the right gooeyness. I used a blend of Havarti, local sharp Cheddar, and provolone. The light sprinkle of salt was the final touch that brought all the flavors together.

The key to this waffle iron grilled cheese recipe is simplicity: bread, butter, and warm melted cheese. It’s also fantastic being able to use a waffle iron for something other than waffles. Plus, depending on your appliance, you can make 4 sandwiches at once, and there’s no flipping involved. This sandwich is just begging to be torn and dunked in tomato soup.

This waffle iron grilled cheese recipe gets my vote for its simplicity and for giving me another use for my waffle iron. I went with a fresh multigrain sourdough from a local shop and a mix of Gruyère and Cheddar. I loved how the extra grill lines from the waffle iron made the sandwiches crisp all over. I served this with Ina Garten's Tomato Soup, and it made for a perfect winter dinner.

This waffle iron grilled cheese recipe is straightforward, simple, and fun. I think any recipe that a child can make and an adult can love qualifies as a keeper. One of the best parts is that you can design the sandwich any way you like with endless variations of bread and cheese. One warning—make sure you’re familiar with the settings on your waffle iron or you might end up with a Cajun grilled cheese instead of a nice, crisp, golden one. [Editor’s Note: She means a blackened sandwich. You know, as in burnt.]

Grilled cheese sandwiches are on heavy lunch rotation here, and this recipe was a fun, easy way to change things up a little. Like the author says, it's going to be as good as the ingredients you use, whether your preference is for white bread with American cheese or artisanal bread with imported cheese. The waffle iron makes the outside of the sandwich crisp and crunchy like the crust of regular grilled cheese often is.

Can a grilled cheese sandwich actually rate such high acclaim? This one sure can! "Delicious" doesn’t seem to do it justice. I used good artisanal bread (pain au levain) and a combination of shredded Comte and Dubliner cheese. Our waffle iron is Belgian, so I was a tad concerned that the indentations would be too deep. I needn’t have worried the sandwich turned out perfectly caramelized, brown, and unctuous—pure comfort food. One sandwich led to another.

I’d recommend spreading some Dijon mustard on the bread before adding the cheese, as it took the sandwich to another level. I want to add fresh tomato slices the next time I make this. I need to stop waxing poetic about this sandwich, don’t I?

This waffle iron grilled cheese recipe takes the basic, loved-by-all grilled cheese sandwich to a whole new level. It was truly an unexpected treasure to find a simple technique that improves a sandwich I already thought was perfect, not to mention that uses a piece of usually untouched equipment in my house.

I left the first sandwich in the waffle iron for 2 minutes and 30 seconds, and it was only slightly crisp, but the second sandwich was in for 3 minutes and 20 seconds and achieved a perfectly crisp texture without any burnt edges. The extra-crisp outside reminded me of panini.

I used Gruyère cheese, a tiny bit of which seeped out and created a cheesy crouton bite that made me want to add even more cheese next time. The sprinkle of sea salt shouldn’t be optional, as it really put the sandwich over the top.

Brilliant! My husband and I are shocked that we never thought of this before. Our waffle iron only gets pulled out of the cupboard a few times a year to make waffles, but in the past few weeks since I first tested this recipe, the waffle iron has been pulled out no less than 4 times to make grilled cheese sandwiches.

I have a Belgian waffle iron but didn’t have any problems using it for this recipe. I thought 3 ounces of cheese were a little excessive and found 1 1/2 ounces to be more than enough. I tried fresh mozzarella and some firmer cheeses like Gouda and Cheddar, and they all worked beautifully.

I can imagine a lot of other variations, too—adding a little dab of pesto or a few sun-dried tomatoes would be fantastic. I found 3 minutes in the waffle iron gave my bread a nicely browned and slightly crisp exterior.

This was a fun way to make grilled cheese. I used a nice Italian bread and a medium Cheddar cheese the first time I tried it. The crust was crisp and buttery, and the cheese was melted completely. I’d make sure to put the cheese in the middle of the bread, as it can ooze out when pressed. I made the sandwich a second time with American cheese, and my daughter loved it. It's a really fun and easy recipe for teenagers to make themselves. My waffle iron perforated the sandwich into quarters, which made it even more interesting.

This waffle iron grilled cheese recipe was really surprising in a good way. It didn’t seem like much of a recipe at all, just a suggestion to make your grilled cheese in a waffle iron. Well, I had the waffle iron out, the last of a good country loaf, and some random bits of cheese from the cheese shop, so I figured why not try the recipe for breakfast? This technique elevated my good ingredients to a new level of melted deliciousness.

The sandwiches were pressed into crisp little waffle squares with beautifully brown oozing edges. I thought the sandwich might be too thick, so I squeezed the handles of the waffle iron together to squish it down. I was also worried that the cheese would ooze out and make a mess, but the oozy browned bits were fantastic and actually peeled right off the nonstick surface. I’d still recommend using less than 3 ounces though. Next up, the Cheddar, Bacon, and Apple combo.

First off, I haven't made my own grilled cheese sandwich in years (probably since I evaluated the Hog Island Grilled Cheese, so maybe I'm just easy to please when it comes to grilled cheese at home. But I have to say—my sandwich was divine. I ate most of the crust while my daughter ate the middle. She still throws food from her high chair when she's finished, and I was literally eating the leftover pieces off the floor—it was that good.

I used Dave's Killer Bread (yellow, for those who’ve never tried it) and aged Cheddar, and we ate the sandwich with grapes and Honeycrisp apples. My butter wasn't at room temperature, so I put it in the microwave for about 10 seconds to warm it up—this helped prevent tearing holes in the bread when trying to spread the butter.

I sliced the Cheddar as thinly as possible but there were still chunks, which ended up melting just fine in the iron. I was distracted by my daughter while waiting for the sandwich to grill, so I didn't retrieve it for about 3 minutes, and it was just starting to burn. I’d suggest lifting the iron after the first minute to check the bread.

This waffle iron grilled cheese recipe is great. I used whole wheat bread and extra sharp white Cheddar and I didn’t add any salt. The first time I made the recipe, I added all 3 ounces cheese, which ended up being too much, as it was hard to close the waffle iron.

The second time I used 2 ounces, which I still found to be a lot. The third time I used 1 1/2 ounces, and that seemed just right, so if you’d like to reduce the amount of cheese, you can easily do so. What I like best about using the waffle iron, as opposed to a regular grilled cheese press or a skillet, is that you get deep grooves on the sandwich. My waffle iron is the kind that closes tightly and turns over to cook, and my sandwich came out a nice golden brown on both sides.

Why didn't I think of this? The "waffle iron grilled cheese sandwich" is a snap to make and you can crank out many varieties in no time flat. We eat waffles so infrequently that my waffle iron used to just sit there idly. Well, now my waffle iron can rejoice, as it gets a grilled cheese workout. We always have a stash of bread from Acme in the freezer, as well as various cheeses from Cowgirl Creamery and Marin Cheese Company.

The first time I made this, I used thick slices of pain au levain and a really soft Camembert. The trick to using a waffle iron for these sandwiches is that you have to be able to close the iron. In this case, I had to apply a lot of pressure to close it, which pushed most of the melted cheese out of the bread. I’d recommend using thinly sliced bread and a firmer cheese that stays thick and gooey unlike Camembert or Brie, which tends to liquefy during the cooking process. Using my newfound knowledge, I tried the recipe a second time and swapped out the butter for extra-virgin olive oil. The resulting sandwich was rich, crisp, and gooey. A silicon spatula was perfect for getting the yummy bits of crisped cheese out of the crevices of the iron. My waffle iron is nonstick, which made it easily to clean.

I loved this grilled cheese recipe. I used fancy jalapeño ciabatta rolls, trimming off the top to expose the soft bread inside, and pimento cheese. Oh my word, was this sandwich amazing. The press toasted the bread perfectly, putting little waffle indentations on both sides. The cheese turned into a gooey mix that complemented the toasted bread perfectly.

I’ll be making this on weekends more often. However, I think you need a specific waffle maker to make these accurately. I have a smaller waffle maker with two squares that are about the size of a slice of bread on each side, so I only ended up with 2 servings for this recipe. It worked wonderfully though because I could control how far I pressed it down. I could see this being more awkward to prepare in a round waffle maker where you could only make one at a time and would have too much space around the bread for the cheese to seep out and make a mess. I don't think it would work at all in one of the fancy flip-upside-down Belgian waffle makers, as it would press the sandwich way too far down into the waffle shape.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

Terrific idea. One of my favorite uses for my waffle iron is traditional Thanksgiving Stuffing. It gets real crispy edges which everyone loves, then add a scoop of masked potatoes, gravy and a side of cranberry relish. My brother divides the waffle and makes it into a sandwich using the ingredients but he includes roasted sweet potatoes. Thanks for your site- Love seeing the diverse recipes!

Steve, your stuffing sandwich idea is nothing short of brilliant!! It’s worth making Thanksgiving dinner just for the stuffing waffles!

A spoonful of your bacon jam on top of the cheese just before popping it into the waffle iron…yum!


Waffle Iron Sriracha Chicken Sandwich - Recipes

For the waffles:

1. Place the 2 cups flour, baking soda, and salt into a large bowl.

2. In a separate bowl whisk to combine 3 eggs, maple syrup, and 1/2 cup milk.

3. Pour the wet ingredients into the dry and whisk almost incorporated. Add 1 tablespoon butter and mix until smooth. Let the batter sit while the waffle iron heats. Use the remaining butter to brush onto the waffle iron. Add a 1/2 cup of batter to each square and cook until the waffle maker shows the waffles are ready.

To make the chicken:

1. Preheat the oven to 400°F.

2. Create a dredging station by placing the cornstarch, some salt and pepper and the rest of the spices onto a rimmed plate.

3. In a separate rimmed plate add the 3 whisked eggs, milk, hot sauce, and some salt and pepper. Place 2 cups almond flour and the breadcrumbs on a third plate and season with salt and pepper.

4. Dredge each piece of chicken through the cornstarch mixture, shaking off any excess. Then into the egg mixture, and then into the breadcrumb mixture. Place on a baking sheet lined with parchment and bake into the oven until golden brown and cooked through, about 30 minutes.

5. To serve the chicken with the waffles by placing a waffle on a cutting board and placing a piece of chicken on top of the waffle. Top with an additional waffle and cut into 4 pieces. Place a skewer through each waffle stack and serve with maple syrup and hot sauce.


Chicken

  • 8 chicken breasts, split in half
  • 3 cups buttermilk
  • ⅓ cup honey
  • ⅓ cup butter
  • 3 tbsp. Sriracha
  • 3 cups flour
  • 2 Tbsp. garlic powder
  • 1 tsp. cayenne
  • 1 tsp. pepper
  • Salt
  • Canola oil, for frying

In a large bowl, add the split chicken breasts and cover them with the buttermilk. Cover the bowl and refrigerate overnight.

In a small bowl, melt the butter, honey and Sriracha in the microwave for 30 seconds. Set aside.

In a large bowl, whisk together the flour, garlic powder, cayenne, pepper and a pinch of salt.

In a Dutch oven or a deep fryer, heat 2 inches of canola oil to 350°. Place a rack over a baking tray.

Working in batches, dredge the marinated chicken in the seasoned flour, coating it completely. Carefully add the chicken to the hot oil, and cook for about 8 minutes, or until it reaches an internal temperature of 160°. Move the cooked chicken to the rack, and immediately brush the chicken all over with the Sriracha glaze.


18 Wildly Wonderful Recipes You Can Make With Frozen Waffles

Oh, you thought frozen waffles were reserved for rushed mornings, for tossing in the toaster and maybe drizzling with a bit of store-bought syrup, did you? Ha! Not so.

While homemade waffles emanate that "made with love" vibe, sometimes you don't have to act in such grandiose ways to craft a culinary marvel.

The frozen waffle, you see, is a crucial freezer staple. It's like a cheap, blank canvas begging for your artistry. It lends itself to wildly wonderful and wacky concoctions that can happen quickly. Surely, it's much less of a hassle to defrost a frozen waffle and make magic than it is to get out the waffle iron, the mixer, the flour and mix it all from scratch.

Since you won't have to exert any energy whipping up a waffle, you can put that excess brain power to use: You'll think, hmm, perhaps I'll make a bacon casserole from this box of frozen waffles. Or, gee, I really have the urge to spear these little waffles onto kebab sticks. The world is your frozen waffle . now get to it: