Waffle iron grilled cheese sandwich means no standing at the skillet carefully tending grilled cheese in a skillet so it doesn’t burn. Nope. Just slap some cheese on buttered bread, toss it on this underutilized piece of kitchen equipment, and dinner is as good as done.
Yup. Pull that waffle iron off the top shelf and wipe off the dust, cuz you’re going to want to give this waffle iron grilled cheese sandwich a whirl. So long panini maker. These darling dimples afford even more surface area than regular grilled cheese or panini for insane amounts of crisp, buttery, carbolicious goodness encasing oozing cheese.–Renee Schettler Rossi
How To Use Your Waffle Iron Like A Wizard
Grilled cheese isn’t the only use we can conjure for your waffle-making contraption. Heck no. Consider plopping, dribbling, or otherwise putting any of the following on those hot little dimples. Got anything to add to the list? Kindly let us know in a comment below.
Frozen hash browns or tater tots
Special Equipment: Waffle iron
Waffle Iron Grilled Cheese Sandwich
- Quick Glance
- 5 M
- 10 M
- Serves 1
- 1 tablespoon unsalted butter (1/2 oz), at room temperature
- 2 pieces good bread (and by good, we mean really, really good)
- 2 to 3 ounces fontina, Gruyère, or raclette cheese, sliced or grated
- Sea salt (optional)
- 1. Heat a waffle iron.
- 2. Butter both slices of bread on 1 side. Place 1 bread slice, butter side down, on the waffle iron. Layer on the cheese and top with the second slice of bread, butter side up. [Editor’s Note: Exactly how much cheese you use depends on how whopping your slices of bread. Don’t be greedy. More is not better in the case of a waffle iron grilled cheese, because it’ll just spill out the sides.] Close the waffle iron, but don’t press it down, and let the sandwich cook for about 2 minutes, until the bread is golden brown and crisp at the edges. If you like your grilled cheese bordering on burnt, leave it in for up to 3 minutes. Sprinkle with salt, if desired.