Sandwiches can be cooked 4 hours ahead and cooled completely, then kept, wrapped in plastic wrap, at room temperature. Reheat in 1 layer on a baking sheet in a preheated 350 degree F oven until heated through, about 6 minutes, before cutting into triangles.
Recipe courtesy of Gourmet Magazine
Save Recipe Print
17 min
2 min
15 min
32 triangles



Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter.

Spread butter on 1 side of 8 bread slices and turn slices over. Top 4 slices with 1 slice ham and 1 slice cheese, folding in any overhang, then top with remaining 4 buttered bread slices, buttered sides up. Cook sandwiches in batches (number of batches will depend on size of your waffle maker) until bread is golden and crisp, 4 to 6 minutes.

Assemble and cook 4 more sandwiches in same manner.

Just before serving, cut each sandwich into 4 triangles.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Cuban Sandwiches

Recipe courtesy of Michelle Bernstein

Toasted Sandwiches

Recipe courtesy of Eric Ripert

Monte Cristo Sandwich

Recipe courtesy of Lou Aaron

Monte Christo Sandwiches

Recipe courtesy of Aaron McCargo Jr.

Spanish "Cuban" Sandwiches

Recipe courtesy of Bobby Flay

Swiss Chocolate Sandwich Cookies

Recipe courtesy of Nick Malgieri

Grilled Ham and Cheese Sandwich

Recipe courtesy of Wayne Nish

Throwdown Cuban Sandwich with Homemade Pickles

Recipe courtesy of Bobby Flay

Spanish Style Pressed Ham and Cheese Sandwiches

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories