Ham And Cheese Waffle Sandwiches
Serves 4. 2 tablespoons vegetable oil
or melted butter
For sandwich filling: 6 ounces thinly sliced ham,
divided
4 ounces thinly sliced baby Swiss, Gruyere or Jarlsberg cheese, divided
Pure maple syrup, for serving
For maple butter:
1⁄2 cup softened butter
1⁄4 cup maple syrup
For buttermilk waffles
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking
powder
Generous pinch of salt
1 egg, beaten
1 cup buttermilk
Heat the waffle iron.
Make maple butter: Combine the butter and maple syrup in a bowl and beat with an electric mixer or by hand until well blended and fluffy. Set aside.
Make waffle batter: In medium bowl, whisk together flour, sugar, baking powder and a large pinch of salt. Make a well in the center and add beaten egg, buttermilk and oil or melted butter. Using a rubber spatula, mix the wet and dry ingredients together until just incorporated. It should be smooth but not overrmixed.
Spray heated waffle iron with a light coat of cooking spray (before the FIRST batch only).
Pour scant 1⁄4 cup of batter into the waffle iron and cook until golden brown on both sides, 2 to 3 minutes. (When the steam stops coming out of the iron, waffles should be done.) Repeat with remaining batter. (You should get 8 waffles.)
To keep waffles crisp, transfer them to a 250-degree oven after you pull them out of the iron. You also can crisp them in a toaster.
Compose sandwiches: Spread maple butter on one side of each of the 4 waffles and place them on plate. Divide ham and cheese and place on top of each waffle. Cover with second waffle.
Drizzle maple syrup on top of each sandwich and serve immediately with a knife and fork.