‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Chicken and waffles are such a fun dinner and I was thinking it could become a panini using the waffles for the bread. These are easily adaptable. I used white cheddar, tomatoes, onions, and some buffalo aoli.
2 frozen waffles, per sandwich
2 slices sharp white cheddar, per sandwich
2 chicken tenders, per sandwich
sliced red onions
2 tbs mayo + 1 tsp hot sauce + dash of garlic powder
Preheat the oven to 375-degrees.
Bake the chicken until cooked through.
Toast the waffles until defrosted and lightly toasted.
Slice the onions and add to cold water.
Whisk together the buffalo aoli, or add your fav spread like honey mustard, ranch, or a drizzle of maple syrup.
Keep the oven warm after the chicken is cooked.
Assemble the sandwiches with waffles, the spread, chicken, sliced cheddar, sliced tomato, and sliced onion.
Put them back into the oven, flipping once, until the cheese melts.
This was so fun. The nutty waffle was perfect with a little spice. Arugula would be good in here too. The onion bath keeps them from overpowering the sandwich, with just a subtle onion flavor.
Way to take chicken and waffles to a whole new level!