This Waffle Iron Grilled Cheese Sandwich is FUN! It’s not as exciting, maybe, as a Panini but it’s not as boring as the original. I like to season my butter and occasionally mix in some veggies with my cheese. But you do what you want and I’ll show you how you should want to make your sandwich.
In this recipe I’m using Texas Toast for the bread, Mild Cheddar and Provolone Cheese and Marinated and seasoned dried Cherry Tomatoes. I think you’ll find that that these simple ingredients will really set the average grilled cheese on an entirely new level. The only problem is these tomatoes are a little spendy. But, in the very near future I’m going to show you how you can make these very easily right in your own kitchen. And it’s perfect timing for me because my garden is in full bloom right now. So I’ll get that going probably this next week.
Also if you’d like another waffle iron recipe, check out my potato waffles down below. And if you want something cheesy, you should definitely watch my Jalapeno Poppers video recipe. I think you’ll find my method is better than the average joe!
You are going to LOVE this Potato Waffle recipe. Mostly because I’ve stepped up the ingredients from most of the recipes out there that really fall short in flavor. I’ve added Cheese and a few other ingredients I think you’ll really enjoy and appreciate. the simplicity is unreal and it makes it a fun weekend addition to any breakfast or lunch you might wake up hungry for.
Potato Waffle Ingredients:
2 cups Hash Brown (Grated Potatoes or Mashed)
1 Cup Mild Cheddar Cheese, Grated
1/3 cup Onion, Grated (1/2 onion)
1/4 cup Flour
1/2 stick Butter, melted
1 tbsp Garlic, minced
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Fresh Parsley, chopped
Here’s a recipe that has been in my family for years, and we call it Egg Gravy. As you may or may not have guessed, it is a Breakfast gravy we traditionally serve over hand torn pieces of toast instead of biscuits. I’ve changed the recipe a little bit over the years but in my opinion, I’ve stepped in up a bit and made it even better; more of a restaurant quality. It’s very similar to the idea of a Sausage based Breakfast Gravy, but instead of using sausage, we use Bacon. with the added bonus of scrambled eggs; which is why this recipe is called, Egg Gravy.
The interesting factor is the traditional Egg Gravy recipe doesn’t have any meat in it at all. Though I did mention that bacon is at the heart of my recipe, there isn’t any in the original. However, bacon grease is used as a starter to make a Roux. Then you just add milk and eggs and stir until it thickens, and voila, you have Egg Gravy. My recipe however, does in fact use bacon. You can even add sausage with it as well if you’d like or replace it altogether. It doesn’t matter. As long as you follow the basic fundamental rule when you are making gravy, and that is to stir, stir, stir and don’t burn the bottom of your gravy. If that happens, it’s over. The burnt flavor will spread like a contagion and ruin the entire Egg Gravy. So take the time to babysit your Breakfast Gravy for a measly 10 minutes with a constant stir and praise shall be your everlasting reward!
Egg Gravy Ingredients:
!/4 pkg of Bacon
2 Chopped Green Onions
3 tbsp Flour
2 cups Milk
1/2 cup Heavy Cream
Salt and Pepper to taste (Pepper is usually 1 tsp but the salt will depend on your tastes)
Slice your bacon into 1/4 inch pieces and chop the Green Onions into Scallions. Over medium high heat cook the bacon thoroughly, then add the onions. Separate the bulk from the bacon grease and add the flour to make a Roux. Once it becomes thick and darkens a bit, add the milk a half cup at a time. Bring the gravy to a light boil before you add each half cup and whisk the clumps of flour that thicken in the milk until the mixture becomes smooth. Go back and forth like this until the milk is gone, then add the eggs. Once you’ve stirred in the eggs and they are cooked add the cream and simmer until it thickens for the last time. Serve Egg Gravy over Hand Torn Pieces of toast or your favorite biscuits.