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Cheesy Chicken Wafflewiches

I've had lots of fun experimenting with my new waffle maker. I decided to use shredded meat, cheese and vegetables for a savory twist. Make sure the griddle is hot before adding the sandwiches. —Marietta Slater, Justin, Texas
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    8 servings


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh mushrooms
  • 1 cup shredded rotisserie chicken
  • 1 cup shredded Swiss cheese
  • 1 package (17.3 ounces) frozen puff pastry, thawed


  • In a large skillet, heat oil over medium heat; saute onion until softened, 3-4 minutes. Reduce heat to medium-low; cook until caramelized, 6-8 minutes, stirring occasionally. Add mushrooms; cook and stir until tender, 2-3 minutes. Cool slightly. Stir in chicken and cheese.
  • Preheat a four-square waffle maker. Unfold one puff pastry sheet onto a lightly floured surface; cut into four squares. Top each square with 1/4 cup filling; bring up corners over filling and pinch firmly to seal. Refrigerate until ready to cook. Repeat with remaining pastry and filling.
  • In batches, place pastry bundle in a separate section of the waffle maker. Bake until golden brown and crisp, 5-7 minutes.
Nutrition Facts
1 wafflewich: 405 calories, 24g fat (7g saturated fat), 28mg cholesterol, 243mg sodium, 36g carbohydrate (1g sugars, 5g fiber), 13g protein.

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