One of the most popular sandwiches at that deli I ran was a toasted croque monsieur. I am positive it still is. Equal to the espresso line in the morning and the lineup for soup on cold Portland days, the line for hot sandwiches snaked around the store.
Just thinking about all of that brings nostalgia – I am ready for crisp cool fall days.
Soup. Lining up for your food cart favorite.
Walking down the street drinking warm coffee, cold morning air that you can see your breath in.
Hot sandwiches toasted on a panini press.
or stuffed waffles.
I recently revisited up my habit of stuffing things into waffles. I have some good ones (almost thought about making it my Vegan MoFo theme…), although stuffing a waffle with tahini kale may still top the list of Strange but Good.
The recipe I am sharing today? Is one hundred percent Straight Up Good.
Also? I will take any excuse to eat cornichons.
croque monsieur stuffed waffles
YIELD: four Belgian style waffles
dairy and egg free, vegan
your favorite waffle recipe
4 slices vegan ham
4 slices vegan cheese (I used ‘provolone’)
2 tablespoons Dijon mustard
cornichons for garnish
Slice ham and cheese into smaller pieces to stack / fit the size of the waffle. Pour a small amount (1/4 to 1/3 cup, depending on size of iron) into prepared waffle iron. Place ham and cheese slices in the middle, leaving an edge. Spread mustard over cheese, cover with another 1/4 cup batter.
Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
Spell-check wanted to change cornichon to unicorn.
I love that.