To make waffles, heat square waffle iron to high heat.
Boring turkey sandwiches, no more! These waffle sandwiches are the perfect lunch during all your Black Friday shopping.
Servings and Ingredients
|½ c. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee whole-wheat flour|
|1 tsp. Hy-Vee baking powder|
|¼ tsp. kosher salt|
|1 tbsp. Hy-Vee sugar|
|2 ½ tbsp. Hy-Vee unsalted butter|
|¾ c. lukewarm buttermilk|
|1 Hy-Vee large egg|
|½ tsp. Hy-Vee vanilla extract|
|12 oz. leftover roasted turkey, sliced, divided|
|½ c. Hy-Vee cranberry sauce, or leftover cranberry sauce|
|4 oz. Hy-Vee cream cheese, softened|
|2 c. baby arugula|
|1 fresh lemon , squeezed|
|1 ½ tsp. Hy-Vee Select olive oil|
|¼ c. Hy-Vee powdered sugar, for dusting, if desired|
Things To Grab
- Waffle iron
- Medium bowl
- Large microwave-safe bowl
- Baking sheet
In a medium bowl, combine all-purpose and whole wheat flours, baking powder, salt and sugar.
In a large microwave-safe bowl, melt the butter in microwave. Add buttermilk to the hot melted butter and whisk together. Whisk in egg and vanilla.
Combine buttermilk mixture and flour mixture and stir until just combined. The batter will be a little lumpy.
To assemble sandwiches, preheat oven to 300 degrees.
Cut waffle squares in half diagonally. Spread cream cheese on one side of each waffle. Top with cranberry sauce and turkey. Toss arugula with lemon juice and olive oil and place on top of turkey. Top with other diagonal piece of waffle.
Repeat with remaining sandwiches. Place sandwiches on a baking sheet and warm in the oven for about 10 minutes. Sprinkle with sifted powdered sugar, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 105mg
- Sodium: 570mg
- Total Carbohydrates: 30g
- Protein: 14g
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 28, 2015