Save I stumbled onto this idea one Sunday morning when I had leftover stuffing in the fridge and a waffle iron I barely used. The bread cubes crisped up beautifully, golden and savory, and I thought why not turn this into a sandwich. I grilled some chicken, tossed romaine with Caesar dressing, and stacked it all between two stuffing waffles. It was messy, delicious, and completely unexpected.
The first time I made these for friends, they were skeptical until they took a bite. The crunch of the waffle, the cool romaine, the warm chicken, it all worked in a way that made everyone go quiet for a minute. One friend said it tasted like Thanksgiving met a deli, and I took that as a compliment. We ate them standing in the kitchen, napkins everywhere, laughing at how good something so weird could be.
Ingredients
- Day-old bread: Stale bread absorbs the broth without turning mushy, so don't use fresh or it will fall apart in the waffle iron.
- Celery and onion: These add the classic stuffing flavor and a little texture that reminds you this was once a side dish.
- Fresh parsley: It brightens the whole thing and makes the waffles smell like a holiday dinner.
- Dried sage and thyme: These herbs are the soul of stuffing, earthy and warm, and they crisp up beautifully when pressed.
- Chicken broth: Low-sodium is key because you can always add salt, but you cannot take it away once the waffles are made.
- Unsalted butter: Melted butter gives the waffles richness and helps them turn golden in the iron.
- Boneless, skinless chicken breasts: Slicing them thin makes them cook faster and fit better in the sandwich.
- Romaine lettuce: Crisp and sturdy enough to hold up to the dressing and the weight of the waffle.
- Caesar dressing: Store-bought works fine, but homemade tastes richer and you can control the garlic.
- Parmesan cheese: Grated for the salad, shaved for assembly, because cheese in two forms is always better.
Instructions
- Make the stuffing waffles:
- Toss the bread cubes with celery, onion, herbs, salt, and pepper, then pour the egg and broth mixture over and stir until everything is damp but not swimming. Spoon about a cup onto your greased waffle iron, close it gently, and let it cook until the edges are crispy and golden, about 5 to 8 minutes.
- Cook the chicken:
- Slice the breasts in half horizontally so they are thin, rub them with oil and spices, then grill or sear them over medium-high heat for 4 to 5 minutes per side until they hit 165 degrees inside. Let them rest before slicing so the juices stay in the meat.
- Dress the salad:
- Toss the chopped romaine with Caesar dressing and grated Parmesan until every leaf is coated, then add the cherry tomatoes if you want a little sweetness and color. Keep it cold until you are ready to build the sandwiches.
- Stack the sandwich:
- Place one stuffing waffle on a plate, layer sliced chicken on top, pile on a big scoop of dressed romaine, scatter shaved Parmesan over it, then cap it with another waffle. Finish with a crack of black pepper and serve it right away while the waffle is still warm.
Save One rainy afternoon I made these for my sister, who never likes anything weird. She picked it up, looked at me like I was kidding, then ate the whole thing without putting it down. She asked for another one and admitted that sometimes the strangest ideas are the best ones. That moment, watching her enjoy something I invented out of leftovers and curiosity, is why I keep cooking.
How to Get the Waffles Just Right
The key is patience and a hot iron. If you open it too early, the stuffing will stick and tear. Wait until steam slows down and the waffle releases easily. The outside should be dark golden and crunchy, almost like a hash brown. If your iron has a browning dial, set it to medium-high. Once you nail the timing, the rest is easy.
What to Do with Extra Waffles
I always make a couple extra because they are amazing reheated in a toaster or oven. You can eat them plain with butter, use them as a base for eggs, or crumble them over soup like croutons. They keep in the fridge for three days wrapped in foil. I have even frozen them and they come back crispy after a few minutes in a hot oven.
Make It Your Own
This sandwich is flexible. You can swap the chicken for turkey, add crispy bacon to the salad, or tuck in some anchovy fillets if you love that briny punch. For a gluten-free version, use gluten-free bread cubes. I have also made these with arugula instead of romaine when I wanted more peppery bite.
- Try adding a drizzle of hot sauce if you like heat.
- Use rotisserie chicken to save time on a busy day.
- Serve with a pickle spear or a handful of kettle chips for crunch.
Save This sandwich is proof that some of the best meals come from playing around in the kitchen without a plan. I hope you make it, mess with it, and share it with someone who needs a little surprise on their plate.
Recipe FAQs
- → How are the stuffing waffles made?
Day-old bread cubes are combined with celery, onion, herbs, and eggs bound with chicken broth, then cooked in a waffle iron until crisp and golden.
- → What is the best way to cook the chicken for this sandwich?
Slice boneless chicken breasts into thin cutlets, season with olive oil, salt, pepper, and garlic powder, then grill or pan-sear until cooked through and juicy.
- → Can the Caesar filling be adjusted?
Yes, you can add cooked bacon or anchovies for extra flavor, and include cherry tomatoes for a fresh, bright note.
- → Are there suggestions for dietary adaptations?
Gluten-free bread can be used for the stuffing waffles, and turkey can substitute chicken if preferred.
- → What beverages pair well with this meal?
A crisp Sauvignon Blanc or sparkling water with lemon complements the savory and fresh elements nicely.