Pin it I stumbled onto this recipe on a Sunday morning when I had leftover stuffing from the night before and no idea what to do with it. My waffle iron was sitting on the counter, and I thought, why not? The waffles came out golden and crispy, and suddenly I was holding a sandwich that tasted like Thanksgiving met a deli. It was weird, delicious, and completely unplanned.
The first time I made this for friends, they looked at me like I'd lost it. But after one bite, the skepticism disappeared. One of them said it tasted like comfort food had a baby with a power lunch, and honestly, I couldn't have described it better. We ended up making a second batch because no one wanted to stop eating.
Ingredients
- Day-old bread: Stale bread is your friend here because it holds its shape in the waffle iron and crisps up beautifully without turning to mush.
- Celery and onion: These add a subtle crunch and sweetness that balance the savory herbs, and I always chop them finer than I think I need to.
- Fresh parsley, sage, and thyme: Dried herbs work in a pinch, but fresh parsley makes everything taste brighter and less like a box mix.
- Chicken broth: Low-sodium is key because the Parmesan and dressing bring plenty of salt already, and I learned that the hard way.
- Chicken breasts: Slicing them thin helps them cook fast and stay juicy, and I always let them rest before slicing so the juices don't run everywhere.
- Romaine lettuce: It stays crisp even after being dressed, which is exactly what you want in a sandwich that might sit for a minute.
- Caesar dressing: Store-bought is fine, but if you have homemade with anchovies, it takes this to another level.
- Parmesan cheese: I use both grated and shaved because the grated melts into the salad and the shaved adds a nice salty bite on top.
Instructions
- Make the Stuffing Waffles:
- Preheat your waffle iron and mix the bread cubes with vegetables and herbs, then pour the egg and broth mixture over it until everything is moist but not soaked. Spoon the mixture into the greased waffle iron and cook until the edges are golden and crispy, about 5 to 8 minutes per waffle.
- Cook the Chicken:
- Slice the breasts horizontally so they cook evenly, rub them with olive oil and spices, then sear them in a hot pan or grill for 4 to 5 minutes per side. Let them rest for a few minutes before slicing so they stay tender and juicy.
- Toss the Caesar Salad:
- Mix the chopped romaine with Caesar dressing and grated Parmesan until every leaf is coated, and add cherry tomatoes if you want a little pop of sweetness. The salad should be dressed but not swimming in dressing.
- Build the Sandwiches:
- Place a waffle on a plate, layer it with sliced chicken, a big scoop of Caesar salad, and shaved Parmesan, then top with another waffle and a twist of black pepper. Serve them right away while the waffles are still warm and crispy.
Pin it I made this for my sister on a random Tuesday, and she ate it standing at the counter, laughing at how absurd and perfect it was. She said it felt like eating a salad without any of the guilt or boredom, and I think that is exactly why this recipe stuck around in my rotation.
What to Do with Leftovers
The waffles can be made ahead and reheated in a toaster or oven to bring back the crispness, and the chicken keeps well in the fridge for up to three days. I do not recommend assembling the sandwiches ahead of time because the lettuce will wilt and the waffles will soften, but you can prep all the components separately and put them together right before eating.
Ways to Mix It Up
If you want to make this feel more like a classic Caesar, add crispy bacon or anchovies to the salad filling. You can also swap the chicken for turkey or even grilled shrimp if you are in the mood for something lighter. I have tried this with gluten-free bread for the waffles, and it worked surprisingly well as long as the bread was stale enough to hold together.
Serving Suggestions
These sandwiches are filling enough to stand alone, but a simple side of roasted vegetables or a cup of soup makes it feel like a full meal. I like serving them with a crisp white wine or sparkling water with lemon because the acidity cuts through the richness of the dressing and cheese.
- Add a side of sweet potato fries for a casual dinner vibe.
- Serve with a light arugula salad dressed in lemon vinaigrette for contrast.
- Pair with iced tea or lemonade for a relaxed brunch feel.
Pin it This recipe is proof that the best ideas sometimes come from leftovers and a little bit of curiosity. I hope it becomes one of those dishes you make on a whim and end up craving all the time.
Recipe FAQs
- → How do I make the stuffing waffles crispy?
Use day-old bread cubes mixed with broth and eggs to form a batter, then cook in a preheated waffle iron until golden brown and crisp, about 5–8 minutes.
- → What seasoning works best for the chicken breasts?
Rub chicken with olive oil, salt, black pepper, and garlic powder before grilling or pan-searing for well-seasoned, juicy cutlets.
- → Can I substitute the bread used for the waffles?
Yes, gluten-free bread can be used to accommodate dietary needs while maintaining the fluffy texture of the stuffing waffles.
- → How should I prepare the romaine lettuce for the filling?
Chop romaine coarsely and toss with Caesar dressing and grated Parmesan cheese for a creamy, crisp filling layer.
- → Are there any suggested add-ins to enhance flavor?
Adding cooked bacon or anchovy fillets to the salad filling adds depth, balancing savory and tangy notes.