Chicken Caesar Waffle Sandwich (Print Version)

Grilled chicken and romaine layered with stuffing waffles for a satisfying, handheld lunch or brunch.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups day-old bread, cut into 1/2-inch cubes
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 1 tsp dried sage
06 - 1/2 tsp dried thyme
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 large eggs
10 - 1 1/2 cups low-sodium chicken broth
11 - 4 tbsp unsalted butter, melted

→ Chicken

12 - 2 large boneless, skinless chicken breasts
13 - 1 tbsp olive oil
14 - 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp garlic powder

→ Caesar Salad Filling

17 - 4 cups romaine lettuce, chopped
18 - 1/2 cup Caesar dressing
19 - 1/4 cup grated Parmesan cheese
20 - 1/2 cup cherry tomatoes, halved (optional)

→ Assembly

21 - 1/2 cup shaved Parmesan cheese
22 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the waffle iron. In a large bowl, combine bread cubes, celery, onion, parsley, sage, thyme, salt, and pepper. In another bowl, whisk eggs, chicken broth, and melted butter; pour over bread mixture and toss until evenly moistened but not soggy. Lightly grease the waffle iron, spoon 1 cup of mixture onto center, close iron, and cook for 5 to 8 minutes until golden and crisp. Repeat to make 8 waffles. Transfer to a wire rack to cool slightly.
02 - Slice chicken breasts horizontally into 4 thin cutlets. Rub with olive oil, salt, black pepper, and garlic powder. Grill or pan-sear over medium-high heat for 4 to 5 minutes per side until internal temperature reaches 165°F (74°C). Let rest, then slice.
03 - Toss chopped romaine lettuce with Caesar dressing and grated Parmesan until evenly coated. Add cherry tomatoes if using.
04 - Place one stuffing waffle on a plate. Layer with sliced chicken, a generous portion of Caesar salad filling, and shaved Parmesan. Top with another stuffing waffle and a grind of black pepper. Repeat to create 4 sandwiches and serve immediately.

# Expert Advice:

01 -
  • It turns breakfast equipment into lunch magic and uses up bread you forgot about.
  • Every bite gives you crispy, savory, creamy, and crunchy all at once.
  • You can prep the waffles ahead and just assemble when hunger strikes.
02 -
  • If your stuffing mixture feels dry, add a splash more broth or it won't hold together in the iron.
  • Let the waffles cool on a wire rack, not a plate, or the bottoms get soggy from trapped steam.
  • Don't skip resting the chicken or all the juices run out when you slice it.
03 -
  • Press down gently on the waffle iron lid for the first minute to help the stuffing compress and stick together.
  • If your waffle iron runs hot, lower the heat slightly or the outside burns before the inside sets.
  • Shave the Parmesan with a vegetable peeler for those thin, delicate curls that melt a little on the warm chicken.
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