Time: 10 min.
Complexity: easily
Servings: 4

If you have a Belgian waffle iron, treat your loved ones to this 3-in-1 breakfast: sandwich, pizza, and waffles. "A quick pizza—that's how I usually describe these sandwiches. Be sure to use store-bought, soft, pre-sliced ​​bread for the best results," advises recipe author Jennifer Perillo.

Ingredients:

Sandwich

• 8 slices of soft white or whole grain bread
• 3/4 tbsp. grated mozzarella
• 2 tablespoons marinara sauce
• 2 tsp. grated pecorino or parmesan

Marinara sauce

• 1 tbsp. l. olive oil
• 1 cup chopped onion
• 1.5 tsp chopped garlic
• 0.5 cups of quality red wine, such as Chianti
• 1 can (800 g) of canned crushed tomatoes or plum tomatoes in tomato puree (chopped)
• 1 tbsp chopped fresh parsley
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

whole grain bread, mozzarella cheese, Pecorino Romano cheese, plum tomatoes, marinara sauce, red wine, parsley

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Preparation:

Step 1
• Preheat the waffle iron.
Step 2
• Place 4 slices of bread on a countertop or cutting board. Sprinkle each slice with 3 tablespoons of mozzarella, leaving a 0.5 cm border. Add 1.5 teaspoons of sauce. Sprinkle with 0.5 teaspoon of pecorino. Top with the remaining slices of bread.
Step 3
• Place sandwiches in a waffle iron (you may need to cook in batches, depending on the size of your waffle iron).
Step 4
• Close the lid and cook until the sandwiches are golden brown, 2–4 minutes, depending on the power of your waffle iron. Enjoy the sandwiches hot or wrap them in foil and take them to work or on a picnic.
  
  

  Marinara sauce with wine

  
  Yield: 6 servings
  
  Heat the olive oil in a large (12-inch) skillet. Add the onion and cook over medium heat until translucent, 5–10 minutes. Add the garlic and cook for 1 minute more. Add the wine and cook over high heat, scraping up any browned bits from the bottom of the pan, until almost all the liquid has evaporated, about 3 minutes. Add the tomatoes, parsley, and salt and pepper to taste. Cover and simmer the sauce over low heat for 15 minutes.

Votes: 3

Author of the recipe - Jennifer Perillo is a food writer.