Let this inside-out waffled sausage, egg, and cheese be your guide to many more cheese-encrusted pressed sandwiches.
Waffle irons are one of the greatest tools in your kitchen appliance arsenal.
Waffle irons also provide direct, high heat.
Both factors lead to an intense frico experience.
It starts to brown and then when it cools, the cheese sets and gets solid and crunchy.
The magic is in the bread.
Flip the bread upside down (if youre using a roll) and add the cheese to that side.
This is the surface that will press against the hot waffle iron.
If youre using sliced sandwich bread, either side is fine.
Take the two sides of a roll and flip them so the open crumb is facing up.
Spread a thin layer of mayonnaise or butter onto the roll.
Sprinkle shredded parmesan or cheddar onto the mayo and press it so the cheese adheres well.
Cook an egg in a frying pan.
Fry the egg until its just barely set; itll have more time to heat in the iron.
If youre using meat, see to it youwaffle your meat first.
However, if youve been scarred by other waffle experiences, I totally understand.
you’re able to spritz it with oil first if you want.
Place the first bun on the waffle iron, cheese-side down.
Add the egg and sausage to the bread.
Top the sandwich with the other side of the bun, cheese-side up this time.
wrap up the waffle iron and press it for 30 seconds or so to ensure good contact.
The divots of the waffle iron should engage with the soft bread and make some solid frico indentations.
Let this sizzle away for two to five minutes, depending on the heat of the waffle iron.
Gently lift the top.
The cheese surface should be firm, not sticky or oozing.
The color should be a dark, toasty brown, and relatively even across the entire surface.
Remove the sandwich carefully with a couple of forks, and let it cool on a wire cooling rack.
