This savory french toast grilled cheese sandwich is the perfect brunch, lunch, or easy dinner–and you get to use your waffle iron!
Oh hello, all the best things.
Crusty bread dipped in egg and herbs, cooked golden.
Extra sharp cheddar cheese.
Grilled together in your waffle iron, so some of the cheese melts out and crisps in the ridges of the waffled french toast.
Topped with all the creamy avocado.
French toast was always my favorite breakfast food–with cinnamon and vanilla, covered in peanut butter and maple syrup and whipped cream (duh). I remember going to a restaurant with my family where they served the epic-est strawberry whipped cream french toast. Nom. For the longest time, I didn’t even know savory french toast existed.
Nor did I know you could waffle things besides waffles. Side story: one time, my brother attempted to cook bacon in our waffle iron. It worked, but it was impossible to get the bacon grease out. I know people cook bacon in their waffle irons all the time, but ours has a pretty small grid. So we had bacon-flavored waffles the next several times we made them. There are worse things in life.
Anyways, this sandwich is a culmination of two things I didn’t know about for too much of my life (savory french toast and waffling non-waffle foods), and one very familiar thing: grilled cheese.
This savory french toast grilled cheese sandwich has been one of my favorite lunches lately, served with an apple and an arugula salad. (I’m obsessed with arugula right now–so peppery!) But it doesn’t have to be lunch. Because only you know what you’re craving when, you should make and eat this sandwich whenever you feel like, whether for a savory weekend breakfast or at 10:00 pm because you’re hungry and your body needs fuel. Especially delicious fuel.
You can use whatever bread and cheese you like for this sandwich. I love using sourdough or crusty artisan bread paired with extra sharp cheddar cheese. But you do you.
Depending on the size of your waffle iron and your bread slices, you may have to waffle the french toast one piece at a time. Also, your waffle iron may not close completely once you put the sandwich in. No worries. The french toast has already been waffled, so at this step, you’re just melting the cheese. Flip the sandwich once just like you would on a griddle or pan.
- 2 slices crusty bread
- 4-ish slices sharp cheddar cheese
- dijon mustard
- 2 eggs
- 1/8 tsp rosemary
- 1/8 tsp thyme
- 1/8 tsp oregano
- 1/8 tsp black pepper
- pinch of sea salt
- 1/2 avocado for topping (optional)
- Heat up your waffle iron.
- Whisk eggs with salt, pepper, and other seasonings in a shallow dish.
- Let the bread soak up the egg mixture, flipping the slices over to coat both sides.
- Once the waffle iron is heated up, waffle the french toast, one piece at a time if necessary, until the egg is cooked and the bread is golden and slightly crispy.
- When both pieces of french toast are cooked, assemble the sandwich. Spread both sides with dijon mustard and add the cheese.
- Put the assembled sandwich back on the waffle iron at a low setting to melt the cheese. If your waffle iron won't close with the whole sandwich in it, leave it open and flip the sandwich halfway through to evenly melt the cheese.
- Once the cheese is melted, remove from the waffle iron. Top with slices of avocado. Eat!