Pin It I was staring at a pile of leftover stuffing one Sunday morning when the idea hit me. What if I pressed it into my waffle iron? The crispy golden result was so good I ate three straight off the rack, then started thinking about what else I could sandwich between them. Grilled chicken and Caesar salad turned out to be the perfect match, and now this odd little creation shows up on my table more often than I'd like to admit.
The first time I made these for friends, they laughed at the waffle iron sitting next to the salad bowl. Then they took a bite and went quiet, the good kind of quiet where everyone's too busy chewing to talk. One of them came back the next weekend just to ask how I made the waffles hold together without falling apart.
Ingredients
- Day-old bread: Stale bread soaks up the broth without turning to mush, and I learned the hard way that fresh bread makes soggy waffles.
- Celery and onion: These give the stuffing backbone and a little sweetness when they cook down in the waffle iron.
- Fresh parsley: Brightens everything up and makes the whole kitchen smell like Thanksgiving.
- Dried sage and thyme: The classic stuffing duo that makes these waffles taste like comfort.
- Eggs and chicken broth: They bind the bread and add moisture so the waffles crisp up instead of crumbling.
- Unsalted butter: Melted and mixed in, it adds richness and helps the edges turn golden.
- Chicken breasts: Slicing them thin means they cook fast and stay juicy, and they're easier to layer.
- Olive oil and garlic powder: Just enough to season the chicken without competing with the Caesar dressing.
- Romaine lettuce: Sturdy enough to hold up between two waffles and still give you that satisfying crunch.
- Caesar dressing: Store-bought works fine, but homemade makes you feel like you're running a deli.
- Parmesan cheese: Grated in the salad and shaved on top because there's no such thing as too much Parmesan.
- Cherry tomatoes: Optional, but they add little bursts of sweetness that surprise you.
Instructions
- Make the Stuffing Waffles:
- Preheat your waffle iron and toss the bread cubes with all the aromatics and seasonings. Whisk the eggs, broth, and butter together, then pour it over and mix until everything's coated but not drowning.
- Cook the Waffles:
- Grease the iron lightly and scoop about a cup of stuffing into the center. Close it and wait for the steam to slow down, usually five to eight minutes, until the waffle is golden and crisp enough to lift out without bending.
- Grill the Chicken:
- Slice the breasts in half horizontally so they're thinner, rub them with oil and seasonings, then grill or pan-sear until they're just cooked through. Let them rest a few minutes before slicing so the juices stay put.
- Toss the Salad:
- Mix the romaine with Caesar dressing and Parmesan until every leaf is coated. If you're adding tomatoes, fold them in gently so they don't break apart.
- Build the Sandwiches:
- Set a waffle down, pile on sliced chicken, a big scoop of dressed salad, and shaved Parmesan. Top with another waffle and finish with a grind of black pepper, then try not to eat it over the sink.
Pin It I brought these to a potluck once and watched people pile their plates with pasta salad and casseroles, then circle back when they saw someone holding a waffle sandwich. By the end of the afternoon, I had three people asking for the recipe and one person asking if I'd cater their birthday. I didn't, but I did make them again the next week just because I missed the look on everyone's face when they figured out what they were eating.
Making It Your Own
If you have leftover turkey, swap it in for the chicken and it tastes like the day after Thanksgiving without all the cleanup. I've also tucked in crumbled bacon, which makes everything a little smokier and a little more indulgent. Once I ran out of Caesar dressing and used ranch with hot sauce stirred in, and honestly, it wasn't worse, just different.
What to Serve Alongside
These are filling enough to stand alone, but a handful of crispy sweet potato fries or a simple cucumber salad makes it feel like a real meal. I like a cold sparkling water with lemon to cut through the richness, though a crisp white wine works if you're feeling fancy. Pickles are also a surprisingly good sidekick.
Storage and Reheating
The waffles keep in the fridge for up to three days and reheat beautifully in a toaster or oven. I don't recommend assembling the whole sandwich ahead because the lettuce wilts and everything gets sad. Instead, store the components separately and build them fresh when you're ready to eat.
- Reheat waffles in a 350-degree oven for about five minutes to get them crisp again.
- Keep the dressed salad in the fridge but add it right before serving.
- Leftover chicken can be eaten cold or warmed gently in a skillet.
Pin It This recipe started as a joke and ended up as one of my favorite ways to use leftovers and surprise people at the same time. I hope it makes you smile the way it did the first time I pulled a golden stuffing waffle out of the iron and realized I was onto something.
Your Questions Answered
- → How do I make the stuffing waffles crisp and golden?
Ensure the waffle iron is preheated and lightly greased before adding the stuffing mixture. Cook for 5–8 minutes until the exterior is crisp and golden brown.
- → Can I use different greens instead of romaine?
Yes, slightly sturdy greens like kale or baby spinach can be used but romaine's crispness complements the sandwich best.
- → What is the best way to cook the chicken for this dish?
Grilling or pan-searing the chicken breasts with olive oil and seasonings until cooked through keeps the meat juicy and flavorful.
- → Can I prepare the stuffing waffles ahead of time?
Yes, waffles can be made in advance and reheated in a toaster or oven to maintain crispness before assembly.
- → What wine pairs well with this entree?
A crisp Sauvignon Blanc complements the herbaceous waffles and savory chicken, enhancing the overall flavors.