Waffled Ham And Cheese Melt With Maple Butter Recipes

WAFFLED HAM AND CHEESE MELT WITH MAPLE BUTTER

Steps:

• Preheat the waffle iron on low.
• Spread a thin, even layer of butter on one side of each piece of bread.
• Pile the cheese and ham on the unbuttered side of one slice of bread, and put the open-face sandwich in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Place the second slice of bread on top, with the buttered side up, and close the waffle iron.
• Check the sandwich after 3 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. If you'd like, you can press down on the lid of the waffle iron a bit to compact the sandwich, but do so carefully-the lid could be very hot. Remove the sandwich from the waffle iron when the bread is golden brown and the cheese is melted.
• Spread the Maple Butter on the outside of the sandwich. Slice in half diagonally and serve.

WAFFLES WITH FRIZZLED HAM AND MAPLE-MUSTARD CREAM

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add ham; sauté until ham is heated through and ends are curled, about 5 minutes. Stir in cream, syrup, and mustard. Simmer until sauce is slightly thickened and coats ham, about 3 minutes. Stir in 1/3 cup onions.
• Top toasted waffles with ham mixture. Sprinkle with remaining onions.

HAM AND CHEESE WAFFLES RECIPE BY TASTY

Steps:

• Preheat an 8-inch waffle iron to medium-high heat.
• In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt. Add the finely chopped ham and 1 cup (100 G) shredded Gruyère, and toss to coat.
• Add the egg yolks, buttermilk, and vegetable oil, and mix until well combined.
• Add the egg whites to a medium bowl and whip with an electric hand mixer on medium speed until soft peaks form, 3-4 minutes.
• Gently fold the egg whites into the batter until incorporated.
• Grease the preheated waffle iron with nonstick spray, then pour a heaping ⅔ cup of batter into the iron, smoothing with a spatula to cover the iron evenly. Sprinkle the top with 2 tablespoons of shredded Gruyère cheese. Close the lid and cook for 7 minutes, or until the waffle is cooked through and golden brown. Repeat with the remaining batter and cheese.
• Top each waffle with a pat of butter, a drizzle of maple syrup, and 2 tablespoons of chopped ham, then serve.
• Enjoy!