3.04.2009

wafflewiches.

This semester is a full schedule for Ian and I. Mondays are my girls night, Tuesdays we have Perspectives, Wednesdays are small group, and there is invariably something going on during the weekends. With this schedule, we don't have much time during the first part of the week, between me getting off work and us leaving for scheduled activities, to sit down and cook a more involved dinner. Thank goodness Ian discovered this wonderful recipe in our Rachel Ray cookbook collection! It is so fast, but much more exciting than a sandwich.

Wafflewiches (makes 4 sammies) a Rachel Ray twist on the classic Monte Cristo

2 tbsp. spreadable butter
4 tbsp. honey mustard (Ian is partial to the Jack Daniels brand of the stuff)
8 frozen waffles (we like buttermilk Eggos!)
1/2 lb. deli-sliced ham
1/2 lb. deli-sliced turkey (smoked or honey roast, your preference)
1/2 lb. deli-sliced cheese (she suggests Swiss, we like Provolone)
3/4 cup prepared cranberry sauce (we actually have substituted raspberry walnut vinaigrette for this since the beginning, and it's fantastic!)

Heat a large nonstick skillet over medium heat. Toast the waffles as you normally would. Spread the butter on one side of each of the waffles. Place half your waffles butter-side down in the skillet. Put honey mustard on the waffles in the pan, then top with equal amounts of ham, turkey, and cheese. Pour the cranberry sauce/vinaigrette on top, then finish with the remaining waffles, butter-side up. Fry for a few minutes on each side until they are deeply golden in color and the cheese melts.

We love this because all the ingredients last a while in the fridge and we can make a couple sandwiches in a matter of minutes. Not to mention it's much better than fast food!
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