This is a recipe for a cheese waffle, not a traditional waffle. If you have searched the internet for keto-friendly breakfast options, you most likely have seen something called a Chaffle. Technically, that’s what this is – a cheese waffle, or chaffle. I don’t like the word and I also found a way to take these crispy, cheesy things to the next level by folding them in half and filling with cheese and meat. Hence, the more appropriate name – low carb Waffle Sandwich.
I haven’t always been a waffle person. Of course I’ve had them, but mostly as the side to fried chicken. And, since I don’t like syrup that much (I know, I know) , I never really tasted a waffle the correct way. Until one time, after finishing the fried chicken, I accidentally poured too much syrup over the remaining waffle and tasted a tiny little pool of sweet, buttery, crispy on the outside goodness.
And I never looked back. I loved it so much, I put a waffle maker on my Christmas wish list, and I got one – thanks to my husband.
And so, Saturday became our waffle day, instead of the crepe day that it used to be. Now, however, with the discovery of this way to use a waffle iron, every day is waffle day. It is our go to for breakfast or lunch. I still love the classic waffle and I order it from time to time. But at home, I love experimenting with these simple, healthy, easy to make sandwiches, using a much easier to make and healthier form of a waffle as the bun.
They are so easy to customize. You can use whatever cheese and meat you want. You can add meat to the waffle “batter”, or greens, or both.
My favorite sandwich is Mortadella and Jarlsberg on a waffle made of shredded mozzarella. My husband’s favorite is a waffle made with sharp cheddar, and the filling made with prosciutto, more sharp cheddar, and a scrambled egg. Even with making two different kinds each morning, it’s a quick, healthy, and filling way to enjoy what many consider the most important meal of the day.
Completed waffle sandwiches do keep in the fridge, however, the waffle will soften up after microwaving. You can put them in the oven to reheat instead, but the sandwich won’t reheat all the way through prior to the waffle burning. Flavor is well preserved until the next day, you just have to use a fork and a knife to eat them.
To make a Waffle
1/2 cup of shredded cheese + 1 egg. THAT’S IT! Whisk well, pour into the waffle maker when hot, close, and cook.
After that, it’s all about your creativity. I have tested these with multiple ingredients and they are always delightful.
In the picture are the following combinations:
Top
Waffle – shredded mozzarella. Filling – mozzarella, tomato, basil.
Middle
Waffle – shredded sharp cheddar. Filling – sharp cheddar, prosciutto.
Bottom
Waffle – shredded mexican cheese. Filling – mild Jack, chorizo, pickles.
To Make Low Carb Waffle Sandwich
If you are adding an egg to your sandwich, prepare it first whatever way you like you it. It will warm up in the oven, so don’t worry about it getting cold.
Preheat the oven to High on Broil.
Next, make a waffle using a 1/2 cup of shredded cheese of your choice whisked with an egg. When finished, transfer it using two forks to a cutting board and cut in half.
Place the filling of your choice on one half, top with the other half, and place in the oven for 3 – 4 minutes.
Depending on your waffle and the cheese in the filling, it may need another minute or two.
When done, cut in half and enjoy!