Gluten-Free Monte Cristo Waffle Sandwiches
These indulgent Monte Cristo sandwiches use frozen waffles as the bread for a crispy, golden exterior that holds layers of Swiss cheese, ham, turkey, and bacon. The sweet-tart raspberry yogurt dipping sauce perfectly complements the savory filling. This creative twist on the classic Monte Cristo is perfect for brunch or a special breakfast, offering all the flavors of the traditional sandwich with the convenience of frozen waffles and a quicker cooking method.
Ingredients
- 4 slices packaged precooked bacon, from 2.1-oz package
- ¼ cup seedless raspberry jam
- 1 container (6 oz) Yoplait Original yogurt red raspberry
- 1 tablespoon unsalted butter
- 4 frozen plain wafflesfrozen pancakes1:1
works but different texture
- 6 slices (3/4 to 1 oz each) Swiss cheese
- 4 slices (1/3 to 1/2 oz each) cooked honey hamregular deli ham1:1
less sweet
- 4 slices (1/3 to 1/2 oz each) cooked turkey
- powdered sugar
Instructions
- 1
Heat bacon according to package directions and set aside
- 2
Mix jam and yogurt in small bowl and set aside
- 3
Melt butter in 12-inch skillet over medium-low heat
- 4
Add 2 waffles and cook until ridges are golden brown and tops begin to soften
- 5
Turn waffles and add remaining 2 waffles to skillet
- 6
Layer each of the first 2 toasted waffles with Swiss cheese, ham, bacon, Swiss cheese, bacon, turkey, and Swiss cheese
- 7
Top each with remaining hot waffle, toasted side down
- 8
Cook until bottom waffles are browned
- 9
Turn sandwiches, cover and cook until waffles are browned and cheese is melted
- 10
Cut sandwiches in half and sprinkle lightly with powdered sugar
- 11
Serve with raspberry yogurt sauce for dipping
Tips
Arrange cheese layers evenly so the sandwich holds together properly during cooking.
Keep sandwiches covered while cooking the second side to ensure the cheese melts completely.
Cut sandwiches diagonally for an attractive presentation and easier handling.
Good to Know
Assembled sandwiches best served immediately. Raspberry dip can be refrigerated up to 3 days.
Raspberry yogurt dip can be made up to 1 day ahead and refrigerated.
Serve immediately while waffles are crispy and cheese is melted.
Common Mistakes
Don't cook over high heat or waffles will burn before cheese melts
Don't skip covering the skillet or cheese won't melt properly
Substitutions
works but different texture
less sweet
FAQ
Can I use fresh waffles instead of frozen?
Yes, but they may be more delicate. Toast lightly first to firm them up for easier handling.
What if I don't have a 12-inch skillet?
Use two smaller skillets or cook the sandwiches one at a time in a smaller pan.
How long will the raspberry dip keep?
The raspberry yogurt dip will keep in the refrigerator for up to 3 days in a covered container.