Texas Toast French Toast Waffles

I love Texas toast.
I love French toast.
I love waffles.
… and that sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron.
I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.

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Texas Toast French Toast Waffles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 4 slices Texas toast
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Real maple syrup and confectioner's sugar, for topping
Instructions
  1. Preheat waffle iron. I used my Cuisinart Griddler with the waffle iron plates.
  2. Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
  3. Working in batches, dip bread in egg mixture. Flip and coat other side.
  4. Transfer to hot waffle iron and cook until golden brown.
  5. Serve with your favorite toppings.

Buffalo Chicken Panini

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken paninis. They take only minutes to make yet they are absolutely packed with flavor. Crunchy bread. Smokey bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.

Buffalo Chicken PaniniI could eat these paninis all day long. I made them using my Cuisinart Griddler, which does a great job of crisping up the bread and melting the cheese.

Buffalo Chicken Panini
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 sandwiches
 
Ingredients
  • 4 slices thick bread
  • Butter
  • 2 slices Swiss cheese
  • 4 slices thick bacon, cooked
  • 1/2 cup shredded Buffalo chicken, warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese, crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing
Instructions
  1. Preheat a panini press or skillet.
  2. Spread butter on one side of each piece of bread.
  3. Place two slices butter-side down on the press or in the skillet.
  4. Divide cheese and bacon between sandwiches.
  5. Combine the chicken with the blue cheese and divide between the sandwiches.
  6. Mix the slaw and Ranch dressing and divide between the sandwiches.
  7. Add remaining bread slices butter-side up and close press.
  8. Cook until the bread is toasted and golden. If using a skillet flip the sandwiches once the bottom is done and cook the other side until toasted and golden.

Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis.

A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did.
Cleveland Fried Bologna SandwichThis is one great fried bologna sandwich. It’s kinda like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.

Cleveland Fried Bologna Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 2 thick slices bologna
  • 2 tablespoons softened butter
  • 2 thick slices Texas toast
  • 2 tablespoons mayonnaise
  • 1/2 cup mixed greens
  • 2 tomato slices
Instructions
  1. Heat a large skillet over medium heat. Add the bologna and brown lightly on both sides. Remove.
  2. Spread butter on one side of each slice of the bread. Put butter-side down into the skillet and cook until golden and crisp. Remove.
  3. Slather non-buttered sides of the bread with mayonnaise.
  4. Top bottom bread slice with bologna, greens, and tomato and other piece of bread. Serve.

Chicken Chorizo Patty Melt Sliders

If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders.

Chicken Chorizo Patty Melt SlidersYou could make the patties ahead of time and assemble these sliders just in time to serve for a party. I used our slow-cooker caramelized onions, which makes a big batch of onions but takes almost no effort.

Chicken Chorizo Patty Melt Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 sliders
 
Ingredients
  • 1 pound ground chicken
  • 1/2 pound Mexican chorizo
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • Olive oil
  • 8-10 slider buns
  • 2-3 Swiss cheese slices, cut into 4 small squares
  • 1/2 cup caramelized onions (I used our slow cooker caramelized onions), warmed
  • Ketchup, for serving
Instructions
  1. In a large bowl, combine the chicken, chorizo, garlic, oregano and salt. Form into 2-3 ounce patties.
  2. Heat a tablespoon of oil in a large skillet over medium heat.
  3. Cook the patties about 3 minutes per side until lightly charred and cooked through.
  4. Form sandwiches by placing cheese on bun bottoms, followed by the patties and onions.
  5. Serve with a little ketchup on the side for dipping.

Sweet and Savory Turkey Panini

We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.

Sweet and Savory Turkey PaniniAfter making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.

Sweet and Savory Turkey Panini
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pound thick cut maple bacon
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 cups thinly sliced shallots
  • 1 cup mayonnaise
  • 4 canned chipotle peppers, chopped plus 1 tablespoon of the adobo sauce
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/2 lemon, juiced
  • 1 tablespoon minced garlic
  • 1 1/2 pounds cooked turkey breast, sliced thin, warmed slightly if desired
  • 1 loaf focaccia bread
  • 8 slices smoked cheddar cheese, sliced (I substituted extra sharp cheddar slices)
  • 1/2 tablespoon melted unsalted butter
Instructions
  1. Preheat oven to 400 F.
  2. Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
  3. Preheat a large skillet, Griddler, or panini press.
  4. Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
  5. Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
  6. Add the shallots and toss to coat well.
  7. Working in batches, shake off excess flour mixture and add shallots to the hot oil.
  8. Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
  9. Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
  10. Cut bread loaf in half horizontally.
  11. Slather bread with chipotle mayonnaise on both cut sides.
  12. Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
  13. Brush tops of sandwiches with melted butter.
  14. Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.

Spicy Grilled Cheese

I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes, and nice and different. With a kick.

Spicy Grilled Cheese

Spicy Grilled Cheese
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons unsalted butter, softened
  • 4 slices Texas toast
  • 4 slices good, thick American cheese
  • 1 Roma tomato, seeded, chopped
  • 1 small jalapeno, seeded, minced
Instructions
  1. Heat large skillet over medium heat.
  2. Spread butter on one side of each slice of bread.
  3. Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
  4. If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you're a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
  5. Cook until bread is nice and browned. Flip when ready and brown on other side if you aren't cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
  6. Serve hot and gooey.

Muffuletta Grilled Cheese Sandwich

I love olive salad. I could probably eat muffuletta sandwiches any day, every day. It takes a bit of work, but I prefer my homemade olive salad. But, if time is of the essence, I take no shame in using a great, quality store-bought olive salad like the one from Boscoli. Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea.

Muffuletta Grilled Cheese SandwichYou can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey sandwich.

So, the question is… do you flatten your grilled cheese? Many say it’s not a grilled cheese unless you press down on it and make it super thin. I like mine thick. Sorry 🙂

Muffuletta Grilled Cheese Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tablespoon unsalted butter, softened, halved
  • 2 slices Texas toast
  • Provolone cheese
  • Olive salad (store bought, or make your own)
Instructions
  1. Heat a large skillet over medium-high heat. Add half of the butter and swirl around to coat the bottom of the pan.
  2. Spread remaining butter on one side of each slide of bread.
  3. Top one slice of bread with a slice of cheese then add a few tablespoons of olive salad.
  4. Add another slice of cheese and the remaining slice of bread.
  5. Transfer to the pan and cook on one side until golden brown.
  6. Flip carefully and cook until other side is golden brown and the cheese has melted.
  7. Let rest a few minutes before slicing and serving.

Pepperoni Pizza Grilled Cheese Sandwiches

I usually make sandwiches for lunch every day. It’s that or something off the grill or leftovers from the night before. These pepperoni pizza grilled cheese sandwiches are a big favorite around here. They don’t take long to make, taste like a pizza, and have nice fresh veggies on top.Oh, and ooey gooey cheese. Don’t forget that.

Pepperoni Pizza Grilled Cheese I bought a Cuisinart Griddler many years ago. I use it for making grilled cheese sandwiches, paninis, hashbrowns, bacon, chicken breasts… anything. Cleanup is easy, and it’s highly portable. It’s great for those trips to the beach or woods where you’re renting a cabin or house and aren’t quite sure what cooking equipment you’ll have there when you arrive. You can make breakfast, lunch and dinner on the Griddler.

Pepperoni Pizza Grilled Cheese Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced thin
  • 1/2 sweet onion, sliced thin
  • 4 crimini mushrooms, stems removed, sliced thin
  • Pinch of Italian seasoning
  • 1/2 loaf French bread or 4 slices Focaccia bread
  • 2 tablespoons butter, softened, divided
  • Pinch of garlic salt
  • 4 slices sandwich pepperoni (or 8 slices pizza pepperoni)
  • 4 thin slices fresh mozzarella cheese
Instructions
  1. Heat the oil in a skillet over medium heat.
  2. Add the pepper, onion and cook for 2-3 minutes.
  3. Add the mushrooms and the seasoning. Stir and cook until the veggies are softened. Remove from heat. Wipe skillet clean.
  4. Brush the outsides of the bread with half of the butter and sprinkle with the garlic salt.
  5. Assemble sandwiches by dividing the mushrooms, veggies and cheese between them.
  6. Melt remaining butter in the skillet and grill the sandwiches until the cheese melts and the bread is golden brown.