Have you ever thought of using the gluten-free waffles for other types of meals?  They don’t have to be just for breakfast anymore.  Slicing one open for a sandwich sounds really tempting, check out the items below.

Monte Cristo Waffle sandwiches, splitting a waffle in half spread mustard on each half and top with ham and swiss cheese, cook in frying pan with butter until cheese is melted and then dust with confectioners sugar.

Pepperoni pizza – preheat oven to 450, coat baking sheet with cooking spray, place waffles on sheet and cook for about 10 mins.  Top each waffle with 2 tbsp jarred pizza sauce. 1 tbsp sliced olives, 4 slices pepperoni,  and 2 tbsp mozzarella cheese.  Make until cheese is melted. 8-10 mins.

Waffle Croutons – cut 2 waffles into 1 inch pieces.  Whisk 1/2 cup  italian vinaigrette, 2 tbsp grated Parmesan and 1 tbsp Dijon mustard, toss 1/4 cup with waffles.  Bake in 400 degree oven until golden.  To leftover dressing, add 4 cups spinach, 3 slices cooked bacon (chopped) 1 cup cherry tomatoes (halved), 3/4 cup sliced mushrooms, and 1/4 cup sliced onions and croutons.

Waffle Bruschetta – preheat oven to 375 and place 16 mini waffles on baking sheet brush with 2 tbsp olive oil.  Bake until golden about ten mins.  Then top with your choice of bruschetta.