Ham and cheese waffle sandwiches with kale chips
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 869, total fat 52 G., saturated fats 19 G., proteins 34 G., carbohydrates 69 G., fiber 7 G., cholesterol 195 mg, sodium 1871 mg, sugar 7 G.
Serving size: 1 of 4
Calories 869, total fat 52 G., saturated fats 19 G., proteins 34 G., carbohydrates 69 G., fiber 7 G., cholesterol 195 mg, sodium 1871 mg, sugar 7 G.
Make hot ham and cheese sandwiches, replacing regular bread with Belgian waffles. They'll be even more flavorful with honey mustard mixed with grated sweet and tart apple, spread on the waffles before assembling the sandwiches. Toast the sandwiches in a skillet until the cheese melts, and serve with healthy, crispy kale chips. This healthy chip recipe is a great one to keep in mind when preparing treats for a house party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Kale chips
- 1 bunch kale (about 450 g), preferably Tuscan
- 1 tbsp extra-virgin olive oil
Sandwiches
- 1 Granny Smith apple, peeled and grated
- 1/3 cup honey mustard
- 8 frozen waffles
- 220 g thin slices of ham
- 110 g thin slices of cheddar
- 4 tablespoons unsalted butter
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Recipes with similar ingredients: kale, apples, honey mustard, waffles, ham, cheddar cheese, butter
Cooking the dish according to the recipe:
Make kale chips:
Preheat oven to 275°F (135°C). Trim tough stems from the cabbage, then cut the leaves into 1.5-inch (4-cm) pieces. Toss the cabbage on a baking sheet with olive oil and 1/2 teaspoon salt; spread in a single layer. Place in the oven and bake, stirring once, until the leaves are crisp, about 20 minutes.Meanwhile, prepare the sandwiches:
Combine the apple and honey mustard in a medium bowl. Spread evenly among 4 frozen waffles and top with ham and cheese. Top with the remaining waffles to make 4 sandwiches.- In a large nonstick skillet, heat 2 tablespoons butter over medium heat. Add the waffle sandwiches and cook until golden brown, about 3 minutes per side, adding the remaining 2 tablespoons butter when flipping. Transfer the sandwiches to a cutting board and cut in half. Serve with kale chips.
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