If you read my post this morning on “Thick Dumpling Skin” you can probably guess what was on the menu for brunch!
I made a Peanut Butter and Fig Syrup one, on Trader Joe’s Rustic Sourdough Bread
The other day, I made this same sandwich for Abe – waffle-ized…
…he said it was delicious, but cleaning the iron with a Q-tip afterwards was not so fun.
This time, I tried wrapping it in foil to prevent mess…
…the lid doesn’t close the whole way, so you have to set a timer. I went with 5 minutes, since the bread was frozen.
Um…I guess I know why it’s called a waffle maker and not a sandwich one.
The bread never got crisp, either, just steamed.
Still, hot sandwiches are so much better than cold ones…
…but I think if I AM going to invest in a waffle iron, it will have to be one with a panini press too. There’s one by Cuisinart and another (cheaper) one by George Foreman. Does anyone have either, or another recommendation?