Sue and I were trying to come up with something different for our mother to bring to her senior's group. A sandwich that wasn't "just a sandwich".
We made a chicken and waffle sandwich in the past that was A-mazing and decided to use waffles as our bread once again but this time, because they were going to be served cold, we went with a shredded chicken Caesar version.
Turns out this was a great idea. You just want to make sure the sandwiches don't have to sit for too long or they risk getting a bit soggy.
Caesar Chicken Salad Waffle Sandwiches
1 rotisserie chicken, cooled
1/2 small onion, finely diced
1/2 cup Parmesan cheese, shredded
1 bottle of light Caesar salad dressing
16 Eggo Waffles (original or whole wheat)
1 head Romaine lettuce
Remove the meat of the chicken from the bones. Place it in a large bowl. Using 2 forks, shred the chicken meat into fine shreds.
Stir in the finely diced onion and the Parmesan cheese. Mix in enough of the light Caesar dressing to bind the ingredients but not too much, you don't want it too be goopy.
Toast the 16 waffles then let them cool to room temp.
Rip the Romaine lettuce into pieces. Set your ingredients on a work surface.
Place a few pieces of lettuce on top each waffle.
Drizzle with a bit more of the lite Caesar dressing.
Place a generous scoop of the shredded chicken mixture on top of half of the waffles. (If desired, sprinkle with a bit more Parmesan.)
Spread it out to cover the waffle.
Top with another of the waffles and press down lightly.
Cut waffle in half. Use a toothpick to hold the waffle together, if necessary.
You can use more or less lettuce and more or less dressing as per your preference. Start with a little and go from there.
These will keep, covered, in the fridge for an hour or two but they do start to go a bit soggy after that. The quicker you eat them after making them, the better they are.
Something a little different for when you get bored of the same ol' sandwiches!