Buttermilk Cheddar Waffle Sandwiches

“The Recipages” feature in our Fall 2014 issue celebrates everything the winter season brings: warm roasts, snuggly soups, and—of course—apples everywhere. But just because autumn offers up tried-and-true classics doesn’t mean they have to be boring.

Photo by Teresa Sabga, co-Editor-In-Chief at Baked.
Photo by Teresa Sabga, co-Editor-In-Chief at Baked.

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 3


• 2 teaspoons baking powder
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1/3 cup  unsalted butter, melted
• 2 large eggs
• 1 1/4 cup buttermilk
• 1/2 cup sharp cheddar cheese, grated
• 3 slices of roasted turkey
• 2 tablespoons cranberry chutney
• 2 tablespoons Dijon mustard
• 6 ounces brie slices
• salt and pepper to taste


  1. Preheat the oven to 350 F. Whisk flour, baking powder, baking soda, salt, pepper, and sugar in a large bowl. In a separate bowl, whisk melted butter, eggs, and buttermilk. Gradually add wet ingredients to the dry ingredients and stir until just combined. Gently stir in cheese. Add the waffle batter to a hot waffle iron and cook for 2 to 3 minutes, or until the waffle is golden brown.
  2. Once all the waffles have cooled, cut each waffle in half. Spread Dijon mustard and cranberry chutney on separate quarters, layer the turkey and brie, and fold the waffle over itself. Warm the sandwiches in a preheated oven until the brie has just melted and serve.

 This story was originally featured in Baked’s Fall 2014 issue. To read more, click here.

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