Croque Monsieur Stuffed Waffles – everyone’s favorite classic deli sandwich, stuffed into a crispy golden waffle – perfect for weekend brunch or leftover lunch!
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, and gluten free, vegan
INGREDIENTS:
your favorite waffle recipe (or crescent dough / vegan puff pastry if don’t need gluten free)
4 slices vegan ham
4 slices vegan cheese (I used ‘provolone’)
2 tablespoons Dijon mustard
cornichons for garnish
INSTRUCTIONS:
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) batter 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.
printable recipe:
- your favorite waffle recipe (or use vegan puff pastry!)
- 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 ⅓ cup, depending on size of iron) batter into prepared waffle iron.
- Place ham and cheese slices in the middle, leaving an edge. Spread mustard over cheese, cover with another ¼ 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).
eat good 4 life says
Holy wow, these look to die for. I need to have my freezer stocked up with these. What a great breakfast or snack!!
Mischa @ Accidental Farm Wife says
What a fun idea! Miss the many croque monsieurs of my study abroad days!
Jackie says
What a creative idea! I can’t wait to try this!
Arman @ thebigmansworld says
You RAN a deli? Kristina, I am personally offended you are no longer running one. I would totally have come, made you make me waffles and have a shot of sriracha with you.
In the meantime, I’ll just have these waffles.
Catherine says
This is such a fantastic appetizer idea! Love it!
GaietyGirl says
That looks so tasty – I love your plate as well 🙂
Kelli says
Wow – what a fantastic idea! I need to make them now 🙂 They look amazing….
Erin says
Stuffed waffles are a fantabulous idea!
Julie Hasson says
You’re absolutely brilliant Kristina! I can’t wait to give this a try.