Waffled Turkey Cranberry Sandwich

Ingredients

• 180 g (1 1/2 cups)white wholemeal flour
• 10 g (2 teaspoons)baking powder
• 2.5 g (1/2 teaspoon)kosher salt
• 25 g (2 tablespoons)sugar
• 75 g (1/3 cup)unsalted butter
• 360 ml (1 1/2 cups)buttermilk, lukewarm
• 1 largeegg
• 5 ml (1 teaspoon)vanilla extract
• to tasteleftover sliced turkey
• to tasteleftover cranberry sauce
• to tastecream cheese
• to tasterocket
• to tasteicing sugar, for dusting (optional)

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, stir together the flour, baking powder, salt and sugar.

2. 2

   Whisk wet ingredients

   Melt the butter in a large measuring jug in the microwave. Add the buttermilk to the hot butter and whisk; then whisk in the egg and vanilla.

3. 3

   Combine the batter

   Tip the wet mixture into the dry ingredients and stir just until combined. The batter will remain slightly lumpy.

4. 4

   Cook the waffles

   Heat the waffle iron to high. Pour in enough batter to just cover the outer edges, using less rather than risking an overflow. Cook until browned and crisp outside, then transfer the waffles to a baking tray in a single layer. The batter makes 6 waffles, enough for 12 sandwiches. Wrap any extra waffles in cling film, put them in a freezer-safe bag and freeze for another breakfast.

5. 5

   Preheat the oven

   Set the oven to 150°C (300°F).

6. 6

   Assemble the sandwiches

   Break the waffles into quarters. Spread cream cheese over one side of a quarter, add cranberry sauce, turkey slices and rocket, then top with another waffle quarter. Put the sandwich back on the baking tray.

7. 7

   Warm and serve

   Repeat with the remaining sandwiches. Warm them in the preheated oven for about 10 minutes, or until heated through. Dust with sifted icing sugar if you like, then serve.

What is a waffled turkey sandwich?

This American-inspired sandwich pairs leftover roast turkey and cranberry sauce in place of a conventional sandwich filling, with waffle quarters standing in for bread. The combination draws on Thanksgiving flavours, while cream cheese and rocket add richness and a peppery note.

Here, the waffles are made from a simple buttermilk batter and baked briefly after assembly. That final warm-up brings the filling together without losing the waffles’ crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 4g protein, 14g carbs, 7g fat.

The waffle batter supplies most of the carbohydrates, while butter and cream cheese contribute much of the fat. Turkey adds protein, though the amounts of turkey and toppings are left to taste, so their contribution will vary. Add a salad or extra vegetables alongside to make the plate more balanced.

The waffle batter

Dry ingredients: mixing the flour, baking powder, salt and sugar first helps distribute the raising agent evenly through the batter.

Wet ingredients: whisking the melted butter with the buttermilk, egg and vanilla makes a smooth mixture before it meets the flour. Stir only until combined; a few small lumps are fine.

Getting crisp waffles

Hot iron: let the waffle iron heat fully before adding batter, so the outside can set and brown as it cooks.

Careful filling: add just enough batter to cover the iron’s cooking area. Waffle irons vary, so start with a modest amount to avoid batter spilling over the sides.

Layering the filling

Spread order: put cream cheese on the waffle first, then add cranberry sauce, turkey and rocket. The cream cheese gives the other fillings a soft base, while the rocket keeps its fresh, peppery character.

Waffle quarters: each sandwich uses two quarters, one underneath and one on top. Assemble them on the baking tray so they are ready to warm.

When the sandwiches are ready

Waffle colour: take the waffles out when they are browned and crisp on the outside, rather than relying on a fixed cooking time that may not suit every iron.

Filling warmth: the assembled sandwiches need about 10 minutes in a 150°C oven. Check that the centres are warmed through before serving.

Serving ideas

These sandwiches work well for brunch or a casual lunch, especially when you have turkey and cranberry sauce left from a roast. Serve them with a simple green salad or extra rocket for a fresh contrast.

Dust icing sugar over the top just before serving if you want to highlight the sweet-and-savoury contrast. It is optional, so the sandwiches are just as easy to serve without it.

Recipe notes & tips

• Heat the waffle iron fully before cooking the first waffle.
• Use a little less batter if you are unsure how much your waffle iron holds.
• Keep cooked waffles in a single layer on the tray to help preserve their crispness.
• Spread the cream cheese over the waffle before adding the cranberry sauce.
• Sift the icing sugar over the sandwiches just before serving.

Variations

• Add mustard: spread a little mustard over the turkey for a sharper savoury note.
• Use another green: swap the rocket for watercress or baby spinach.
• Change the cheese: use a soft goat’s cheese in place of cream cheese.
• Add herbs: scatter chopped sage over the turkey for a festive flavour.
• Skip the sugar: leave off the icing sugar for a less sweet finish.

Common mistakes to avoid

• Overfilling the iron: excess batter can spill over the edges, so add just enough to cover the cooking area.
• Overmixing the batter: this can make the waffles less tender; stop stirring when the ingredients are combined.
• Stacking cooked waffles: trapped steam softens them, so arrange them in a single layer.
• Adding too much filling: a heavily filled sandwich can be awkward to handle; use moderate layers.
• Skipping the oven check: ovens and sandwich sizes vary, so make sure the centres are warmed through before serving.

How to store

Refrigerate assembled sandwiches in a covered container and eat within 2 days. Reheat in an oven until warmed through; the waffles may soften slightly. Extra cooked waffles can be wrapped, placed in a freezer-safe bag and frozen for another breakfast.

Frequently asked questions