Ham Wafflewiches Food

HAM-AND-CHEESE WAFFLEWICHES WITH KALE CHIPS

Steps:

• Make the kale chips: Preheat the oven to 275 degrees F. Cut off the tough stems of the kale, then cut the leaves into 1 1/2-inch pieces. Toss the kale on a baking sheet with the olive oil and 1/2 teaspoon salt; spread in a single layer. Transfer to the oven and bake, flipping halfway through, until crisp, about 20 minutes.
• Meanwhile, make the sandwiches: Combine the apple and honey mustard in a medium bowl. Spread evenly onto 4 frozen waffles and top with the ham and cheese. Cover with the remaining waffles to make 4 sandwiches.
• Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the waffle sandwiches and cook until golden, about 3 minutes per side, adding the remaining 2 tablespoons butter when you flip. Remove to a cutting board and cut the sandwiches in half. Serve with the kale chips.

CRISPY HAM AND CHEESE WAFFLES

Steps:

• In a medium mixing bowl, combine the flour, baking powder, salt, sugar, garlic powder, and onion powder, and stir to combine.
• Make a well in the center of the dry ingredients, and add the eggs, oil, and milk.
• Whisk all ingredients together until a thin and slightly lumpy batter forms.
• Fold in the ham, cheese, and green onion if using.
• Pour the batter into your waffle iron according to manufacturers directions.
• When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
• Serve waffles hot.

RACHAEL RAY WAFFLEWICHES

Steps:

• Heat a large nonstick skillet over medium heat.
• Add the butter and melt it.
• Assemble the sandwiches by spreading honey mustard on 4 of the waffles, then topping with equal amounts of ham, turkey, and Swiss cheese. Spread cranberry sauce liberally on the 4 remaining waffles and place them atop the sandwiches.
• Fry the assembled sandwiches in the melted butter and cook for a few minutes on each side until they are deeply golden in color and the cheese melts.

GRILLED HAM AND CHEESE WAFFLE SANDWICHES

Steps:

• In a medium bowl stir together the flour, sugar, basil, baking powder, and salt. Add egg, milk, shredded cheese, and oil. Stir just until moistened. Add batter to a preheated, lightly greased waffle iron and bake according to manufacturer's directions. When done, use a fork to lift waffle off waffle iron. Repeat with remaining batter. You should have 8 4-inch waffles.
• For each sandwich, spread waffles with mustard. Layer ham, sliced cheese, and arugula on half of the waffles. Top with remaining waffles, spread side down.
• Heat a griddle or 12-inch skillet over medium heat. Add butter until melted. Add sandwiches. Cook for 4 minutes or until cheese is melted, turning once.

HAM AND CHEESE WAFFLES WITH AN EGG

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F. Whisk together the flour, Gruyere, ham, Parmesan, baking powder, sugar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Whisk together the milk, butter, oil, 1 egg and the scallions in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Lightly brush the waffle iron bottom with more butter. Crack the remaining 4 eggs right onto the waffle iron and keep the iron open (do this in batches if your iron isn't large enough). Sprinkle the eggs with salt and pepper. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve 1 egg on each waffle, using a spatula to transfer.

HAM AND CHEESE WAFFLES RECIPE BY TASTY

Steps:

• Preheat an 8-inch waffle iron to medium-high heat.
• In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt. Add the finely chopped ham and 1 cup (100 G) shredded Gruyère, and toss to coat.
• Add the egg yolks, buttermilk, and vegetable oil, and mix until well combined.
• Add the egg whites to a medium bowl and whip with an electric hand mixer on medium speed until soft peaks form, 3-4 minutes.
• Gently fold the egg whites into the batter until incorporated.
• Grease the preheated waffle iron with nonstick spray, then pour a heaping ⅔ cup of batter into the iron, smoothing with a spatula to cover the iron evenly. Sprinkle the top with 2 tablespoons of shredded Gruyère cheese. Close the lid and cook for 7 minutes, or until the waffle is cooked through and golden brown. Repeat with the remaining batter and cheese.
• Top each waffle with a pat of butter, a drizzle of maple syrup, and 2 tablespoons of chopped ham, then serve.
• Enjoy!