Waffle Sandwiches with Cecina, Avocado, and Arugula
This all-day-appropriate sandwich was born out of Mokonuts’ staff meals as a way to use up leftover waffles from breakfast service. Whipped egg whites folded into the batter help create airy, crisp waffles. Cecina is a smoky cured beef from Spain, but any dry Spanish ham will do.
What You Will Need
For the waffles:
- 1 1⁄3 cups sour cream
- 1⁄2 cup whole milk
- 4 large egg yolks
- 1⁄4 cup sugar, divided
- 1⁄4 tsp. kosher salt
- 1 1⁄2 cups all-purpose flour, sifted
- 1 stick (4 oz.) unsalted butter, melted and cooled
- 4 large egg whites
For the sandwich:
- 1⁄2 cup mayonnaise, or to taste
- 2 firm-ripe avocados, sliced
- 12 oz. (16–20 thin slices) cecina or Spanish ham
- 8 oz. smoked scamorza, thinly sliced
- 1⁄2 cup arugula
- Make the waffles: In a large bowl, whisk the sour cream, milk, egg yolks, 2 tablespoons sugar, and salt. Whisk in the flour, followed by the melted butter, and set aside.
- Preheat a standard waffle iron according to the manufacturer’s directions. Preheat the oven to 400°F.
- In a separate bowl, whisk or use an electric mixer to beat the egg whites with the remaining sugar until the mixture holds soft peaks. Gently fold the meringue into the prepared batter just before cooking.
- Ladle ⅓ cup batter onto the iron and cook until the waffle is lightly browned around the edges, 8–10 minutes. Remove to a rack to cool while you continue until you have 8 waffles and all the batter is used.
- Make the sandwiches: Spread the mayonnaise evenly over 4 of the waffles. Top each with the sliced avocado, the cecina or ham, cheese, and arugula. Cover with the remaining waffles, then transfer the sandwiches to a large baking sheet. Place an ovenproof weight on top (such as a large skillet) and bake until warm, 10–12 minutes.