Waffle Grilled Cheese (Printable)

Golden toasted sandwiches pressed in a waffle maker for an extra crispy, melty experience.

# Required Ingredients:

→ Bread

01 - 4 slices sandwich bread (white, whole wheat, or sourdough)

→ Cheese

02 - 4 slices cheddar cheese or other good melting cheese (Gruyère, mozzarella, Swiss)

→ Butter

03 - 2 tablespoons unsalted butter, softened

→ Optional Add-ins

04 - 2 slices tomato
05 - 2 slices cooked bacon
06 - 1 teaspoon Dijon mustard

# Preparation Steps:

01 - Preheat your waffle maker according to the manufacturer's instructions.
02 - Spread a thin layer of softened butter on one side of each bread slice.
03 - Place two slices of bread, buttered side down, on a clean surface. Add two slices of cheese to each, along with any optional add-ins desired.
04 - Top with the remaining bread slices, buttered side up, forming two sandwiches.
05 - Place one sandwich into the preheated waffle maker and close the lid gently, pressing lightly. Cook for 3 to 5 minutes until the bread is golden brown and the cheese is fully melted.
06 - Repeat the cooking process with the second sandwich.
07 - Allow sandwiches to cool for 1 minute, then slice and serve immediately.

# Expert Suggestions:

01 -
  • You get crispy, caramelized exteriors with a golden waffle pattern that regular pan-frying simply cannot achieve.
  • It takes about ten minutes from start to finish, making it perfect for lazy lunches or unexpected guests.
  • The cheese melts into every ridge and crevice, creating pockets of gooey goodness in every bite.
02 -
  • If your waffle maker has a non-stick surface, don't use too much butter or the sandwich will slide around instead of staying put while it cooks.
  • The first minute of cooking is when all the butter melts and the bread starts absorbing heat; don't peek or you'll let the steam out and lose your crunch.
03 -
  • Toast your bread lightly before buttering it—the slight crispness prevents the butter from making it soggy, and it catches color faster in the waffle maker.
  • Leave the cheese slightly soft when you build the sandwich; cold cheese straight from the fridge takes longer to melt and might leave you with cold spots.
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