The waffling craze has hit the Rolek household. Even though we have a panini press, I like the nooks and crannies created by a Belgian waffle maker. This is my riff on the King’s Hawaiian Bread Roll slider recipe that’s been making the rounds.
Instead of using the petite dinner rolls for my sandwiches, I use the hamburger buns — a new offering by the King’s Hawaiian Bread people. As you might imagine, this sandwich lends itself to many variations. There is no right or wrong. This recipe makes 1 sandwich, but the recipe easily can be quadrupled.
Yield: 1 sandwich
- 2 tablespoons butter
- 1 tablespoon honey mustard
- 1 King’s Hawaiian hamburger bun
- 4 thin slices good-quality deli ham
- 2 thin slices Swiss cheese or another good melting cheese
- 1 tablespoons poppy seeds or sesame seeds
- Melt butter and honey mustard in a microwavable bowl, stirring until well combined. Cut a King’s Hawaiian hamburger bun in half horizontally.
- Using a pastry brush, spread a light layer of the butter-honey mustard mixture on the insides of the bun halves. Assemble the sandwich in a container that fits snugly. Place the bottom half of the bun in the container, lay down 1 piece of cheese, 4 slices ham and the remaining slice of cheese. Replace the top half of the bun on the ham and cheese.
- Brush on the remaining butter-honey mustard mixture over the top of the fun. Sprinkle evenly with poppy seeds or sesame seeds. Cover with plastic wrap and refrigerate 2 hours or overnight.
- Heat a Belgian waffle iron to the medium-low setting. When the iron is hot, place the sandwich in the middle and press down on the lid lightly. It’s OK if the top is slightly ajar. Watch carefully. It doesn’t take long for the sandwich to be ready.
- It’s not a bad idea to assemble several of these ahead of time. If serving for a family dinner, keep them warm in a 200-degree oven while you finish the rest of them so everyone can eat at the same time.