Save I stumbled onto this sandwich completely by accident one Sunday afternoon when I had leftover stuffing from Thanksgiving and a lonely rotisserie chicken sitting in my fridge. My partner was making Caesar salad for lunch, and instead of the usual bread situation, I thought: what if I crisp that stuffing in the waffle iron? It sounded ridiculous out loud, but the moment those golden, savory waffles came out with their perfectly crunchy edges, I knew I was onto something special. The combination of warm, herbaceous bread, cool crisp lettuce, and tender chicken felt like three dishes I loved finally agreeing to get along.
I made these for my book club one Saturday, and watching everyone pick them up with both hands and actually stop talking to eat was its own kind of compliment. One friend said the stuffing waffles reminded her of her grandmother's kitchen, which somehow made a playful lunch sandwich feel deeply meaningful. That's the magic of this dish—it bridges comfort and creativity in a way that makes people slow down and actually enjoy their food.
Ingredients
- Day-old bread, cut into 1/2-inch cubes: Stale bread holds moisture better than fresh and won't turn mushy when mixed with the broth. Challah, brioche, or even plain sandwich bread work beautifully here.
- Celery and onion, finely chopped: These aromatics are the backbone of traditional stuffing flavor. Chop them small so they cook through quickly in the waffle iron.
- Fresh parsley and dried sage and thyme: The herbs are what make this taste like comfort rather than just crispy bread. Don't skip the fresh parsley—it adds brightness that dried herbs can't.
- Eggs and chicken broth: These bind everything together and add moisture. The ratio matters here; too much liquid and your waffles fall apart, too little and they're dense.
- Unsalted butter, melted: This gives the waffles their golden, crispy exterior and rich flavor without overwhelming the stuffing seasoning.
- Boneless, skinless chicken breasts: Pound them thin or slice them horizontally so they cook quickly and stay tender. Thickness is your friend here.
- Romaine lettuce: Chop it into bite-sized pieces so you can actually eat the sandwich without it falling apart. Pre-bagged works fine in a pinch.
- Caesar dressing: Store-bought saves time, but if you make your own, go easy on the anchovies—the sandwich is already rich.
- Grated and shaved Parmesan: The grated cheese coats the salad, while shaved cheese on top adds visual appeal and an extra savory layer.
Instructions
- Get your waffle iron ready and prep the bread mixture:
- Preheat the waffle iron while you combine your bread cubes with the finely chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large bowl. The aromatics should be evenly distributed so every waffle tastes balanced.
- Make the wet mixture and combine:
- Whisk together the eggs, chicken broth, and melted butter in a separate bowl, then pour over the bread mixture. Toss gently but thoroughly until everything is coated and the bread is slightly moist but still holds its shape—if it looks soupy, you've added too much liquid. Let it sit for a minute so the bread can absorb the moisture.
- Cook the waffles until they're golden and crispy:
- Lightly grease the waffle iron and spoon about 1 cup of the stuffing mixture onto the center. Close the iron and let it cook for 5 to 8 minutes, watching for steam to stop escaping, which means the waffles are getting crispy. You should make 8 waffles total. Transfer them to a wire rack so the steam escapes and they stay crunchy on the bottom.
- Prepare your chicken with a quick sear:
- Slice your chicken breasts horizontally to create thin cutlets, then rub them with olive oil, salt, pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat and sear for 4 to 5 minutes per side until the internal temperature reaches 165°F. The chicken should rest for a few minutes before slicing so the juices redistribute.
- Toss the romaine with dressing and cheese:
- In a large bowl, combine your chopped romaine with the Caesar dressing and grated Parmesan cheese, tossing until everything is evenly coated. If you're adding cherry tomatoes, fold them in gently at the end.
- Stack your sandwiches and serve immediately:
- Place one stuffing waffle on a plate, layer with sliced chicken, a generous scoop of Caesar filling, and shaved Parmesan, then top with another waffle. Finish with a grind of fresh black pepper and serve right away while the waffles are still warm and crispy.
Save There's something almost poetic about taking three separate elements—bread, salad, chicken—and finding the exact moment they become better together than apart. This sandwich taught me that the most memorable meals often come from playing around with what's already in your kitchen rather than following a strict plan.
The Beauty of Crispy and Cool Together
The real genius of this sandwich is the textural conversation happening between bites: warm, herb-forward waffles giving way to cool, tangy salad and tender chicken. It's the kind of contrast that makes every bite feel intentional rather than automatic. This is why the waffles need to stay crispy and the lettuce needs to stay cold—if either one compromises, the whole thing falls flat.
Making It Your Own
Once you've made this once, you'll start seeing endless variations. Some mornings I'll add crispy bacon pieces to the salad filling, other times I'll sneak roasted red peppers in there for sweetness and color. I've even experimented with substituting turkey for chicken when I have it on hand, and it works just as well. The stuffing waffles are really the canvas here—everything else is just you playing around.
Timing and Preparation
The 50-minute total time includes everything, but there are smart shortcuts you can take. You can prep the bread mixture the night before and refrigerate it, then cook the waffles fresh when you're ready. The chicken can be cooked ahead and served at room temperature, and the salad can be tossed 10 minutes before assembly if that helps your timing. Here are a few final thoughts to keep in mind:
- If you're making these for a crowd, have your waffle iron prepped and your ingredients measured so you're not scrambling in the moment.
- Don't skip the wire rack for cooling the waffles—it prevents them from getting soggy on the bottom.
- A crisp Sauvignon Blanc or sparkling water with lemon is the perfect drink companion, cutting through the richness beautifully.
Save This sandwich reminds me that the best cooking happens when you're willing to break a few rules and see what happens. It's become one of my favorite things to make when I want a meal that feels special without being complicated.
Recipe Guide
- → How are the stuffing waffles prepared?
Day-old bread cubes are mixed with celery, onion, herbs, eggs, chicken broth, and melted butter, then cooked in a waffle iron until golden and crisp.
- → What seasoning is used for the grilled chicken?
The chicken breasts are rubbed with olive oil, salt, black pepper, and garlic powder before grilling to perfection.
- → Can the salad filling be customized?
Yes, the Caesar salad filling can include cherry tomatoes or additions like cooked bacon or anchovy fillets for extra flavor.
- → What tools are needed to make this dish?
You will need a waffle iron, mixing bowls, a whisk, a knife, cutting board, and a grill pan or skillet.
- → Is there a gluten-free option for the stuffing waffles?
Substitute gluten-free bread for the stuffing to accommodate gluten sensitivities.