Hand-held lunch with grilled chicken, crisp romaine, and stuffing waffles creating a savory layered dish.
# What You Need:
→ Stuffing Waffles
01 - 4 cups day-old bread cubes (½-inch)
02 - ½ cup finely chopped celery
03 - ½ cup finely chopped onion
04 - ¼ cup chopped fresh parsley
05 - 1 teaspoon dried sage
06 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
09 - 2 large eggs
10 - 1½ cups low-sodium chicken broth
11 - 4 tablespoons unsalted butter, melted
→ Chicken
12 - 2 large boneless, skinless chicken breasts
13 - 1 tablespoon olive oil
14 - ½ teaspoon salt
15 - ½ teaspoon ground black pepper
16 - ½ teaspoon garlic powder
→ Caesar Salad Filling
17 - 4 cups chopped romaine lettuce
18 - ½ cup Caesar dressing
19 - ¼ cup grated Parmesan cheese
20 - ½ cup halved cherry tomatoes (optional)
→ Assembly
21 - ½ cup shaved Parmesan cheese
22 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat waffle iron. In a large bowl, combine bread cubes, celery, onion, parsley, sage, thyme, salt, and pepper. In a separate bowl, whisk eggs, chicken broth, and melted butter. Pour over bread mixture and toss until evenly moistened but not soggy. Grease waffle iron lightly, spoon 1 cup mixture, close iron, and cook 5–8 minutes until golden and crisp. Repeat for 8 waffles. Transfer to a wire rack to cool slightly.
02 - Slice chicken breasts horizontally into 4 thin cutlets. Rub each with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat 4–5 minutes per side, until internal temperature reaches 165°F (74°C). Let rest, then slice.
03 - In a large bowl, toss chopped romaine with Caesar dressing and grated Parmesan until well coated. Add cherry tomatoes if desired.
04 - Place a stuffing waffle on a plate. Layer with sliced chicken, a generous scoop of Caesar salad filling, and shaved Parmesan. Top with another waffle and freshly ground black pepper. Repeat to assemble 4 sandwiches. Serve immediately.
