Waffle Grilled Cheese Twist (Printable)

Golden crispy bread pressed with melty cheddar cheese for an irresistible crunch and gooey center.

# What You'll Need:

→ Bread

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

→ Cheese

02 - 4 slices cheddar cheese or any good melting cheese such as Gruyère, mozzarella, or 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

# Directions:

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

# Expert Hints:

01 -
  • Those crispy, buttery ridges from the waffle maker create a texture you literally cannot get any other way.
  • It's faster than pan-frying and way more forgiving because the waffle maker does most of the work.
  • You can dress it up or keep it simple, and it tastes elegant either way.
02 -
  • If your bread is too soft or thin, it'll stick to the waffle maker plates—learn this the hard way by always using bread with a little structure.
  • Don't overstuff with add-ins or they'll squeeze out the sides and make a mess; I learned this after my bacon-and-tomato incident left my waffle maker looking like a crime scene.
03 -
  • Room-temperature butter spreads evenly without tearing delicate bread, and it browns more predictably than cold butter.
  • Close the waffle maker lid gently instead of pressing hard—the heat and weight do the work, and aggressive pressing just squeezes everything out the sides.
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