Ham-and-Cheese Wafflewiches with Kale Chips

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the kale chips:
  • 1 bunch kale (about 1 pound), preferably Tuscan
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • For the sandwiches:
  • 1 Granny Smith apple, peeled and grated
  • 1/3 cup honey mustard
  • 8 frozen waffles
  • 1/2 pound deli-sliced ham
  • 1/4 pound sliced cheddar cheese
  • 4 tablespoons unsalted butter
Directions
  • Make the kale chips: Preheat the oven to 275 degrees F. Cut off the tough stems of the kale, then cut the leaves into 1 1/2-inch pieces. Toss the kale on a baking sheet with the olive oil and 1/2 teaspoon salt; spread in a single layer. Transfer to the oven and bake, flipping halfway through, until crisp, about 20 minutes.

  • Meanwhile, make the sandwiches: Combine the apple and honey mustard in a medium bowl. Spread evenly onto 4 frozen waffles and top with the ham and cheese. Cover with the remaining waffles to make 4 sandwiches.

  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the waffle sandwiches and cook until golden, about 3 minutes per side, adding the remaining 2 tablespoons butter when you flip. Remove to a cutting board and cut the sandwiches in half. Serve with the kale chips.

  • Photograph by Andrew Purcell


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