Love this dish for that moment when you need something special, but time is limited–we’re back to waffling grilled cheese! I tucked in pieces of tomato confit before waffling, and it was out of this world. Perfect to make when you have a group of hungry teenagers stop by and no time to shop for groceries. All I can say is, there were no crumbs left.
Think of this as an arts and crafts project. There is really no way to get it wrong – and if you do, you can make another. Make one first as a test to figure out your waffle iron and the timing.
What you’ll need:
- White sandwich loaf bread (gluten free or regular)
- Shredded cheese of your choice
- Softened butter
Butter the outsides of both slices of bread. Place desired amount of cheese in between the slices and delicately place sandwich in your pre-heated waffle iron. I placed mine right in the center to get the beautiful lines. When the waffle iron beeps, it’s probably done, but take a peek and make sure it’s to your liking. We found longer was better, as the cheese became less gooey and more crunchy.
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- 4 cheese & tomato confit
- Gruyere cheese with garlic confit & caramelized onions
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