Waffle club sandwich

Waffle club sandwich

Total: 50 min. | Active: 30 min.
vegetarian
Nutritional value / person: 758 kcal
, Fat: 42 g
, Carbohydrate: 57 g
, Protein: 36 g
A truly great club sandwich is almost unbeatable – almost! As of now, it has competition in the form of my waffle club sandwich. You're going to love it!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

250 g light spelt flour
¼ cube yeast (approx. 10 g), crumbled
40 g dried potato flakes (for mashed potatoes)
1 tsp salt
a little nutmeg
½ bunch parsley, finely chopped
3 ½ dl milk
2 eggs, beaten
50 g butter, melted, left to cool
½ tsp honey

Waffles

a little clarified butter

Sandwiches

125 g half-fat quark
1 tbsp mayonnaise
2 baby lettuce, leaves removed
200 g Appenzeller, in slices
2 hard-boiled eggs, in slices
½ bunch radishes, in slices
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How it's done

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Batter

Mix the flour, yeast, potato flakes, salt, nutmeg and parsley in a bowl, make a well in the middle. Combine the milk, eggs, butter and honey, pour into the well, mix to form a smooth batter using a whisk. Cover the batter and leave to stand for approx. 20 mins.

Waffles

Heat up the waffle iron. Grease the waffle iron with a little clarified butter. Place approx. 1/8 of the batter on the waffle iron. Cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.

Sandwiches

Combine the quark and mayonnaise, spread on top of 4 waffles. Top with the lettuce, cheese, eggs and radishes, cover with the remaining 4 waffles. Secure each sandwich with 2 toothpicks and cut in half diagonally.

How-tos

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