This method combines the best parts of egg sandwiches and waffles. And fried cheese. Lots of fried cheese.
Frico-friends, crispy-corner mac and cheese compadres, and all crunchy fried cheese lovers, hear ye: you’ll appreciate this latest breakthrough in sandwich development. You can cover your breakfast sandwich in a crisp layer of frico, and you should do so as soon as possible. Let this inside-out waffled sausage, egg, and cheese be your guide to many more cheese-encrusted pressed sandwiches.
Waffle irons are one of the greatest tools in your kitchen appliance arsenal. Obviously, you can make waffles in them, but even more compelling is their ability to increase the crisp-factor in everything they touch. Their unique shape is composed of multiple three dimensional cubes and tunnels, and those significantly the surface area of whatever you’re waffling. Waffle irons also provide direct, high heat. Both factors lead to an intense frico experience.
Frico is simply cheese that’s fried beyond the melting point. It starts to brown and then when it cools, the cheese sets and gets solid and crunchy. You can make little frico discs to snack on if you fry them alone, or you can add cheese to the surface of foods that get cooked in pans, like pancakes, and create a thin, outer shell of crunchy, salty cheese.
This particular breakfast sandwich combines the best parts of a hot pressed sandwich with increased frico-ing surface area from the waffle iron. I made this sandwich with sausage and egg inside, but you can do this with any savory sandwich filling that you don’t mind warming up. The magic is in the bread. Flip the bread upside down (if you’re using a roll) and add the cheese to that side. This is the surface that will press against the hot waffle iron. I think the open crumb texture holds onto the cheese and fat better than the other side of the bun. If you’re using sliced sandwich bread, either side is fine.
First, heat up the waffle iron. Take the two sides of a roll and flip them so the open crumb is facing up. Spread a thin layer of mayonnaise or butter onto the roll. Sprinkle shredded parmesan or cheddar onto the mayo and press it so the cheese adheres well. Cook an egg in a frying pan. I usually break the yolk on purpose in the pan because I don’t want any surprises in the waffle iron. Fry the egg until it’s just barely set; it’ll have more time to heat in the iron. If you’re using meat, make sure you waffle your meat first.
The cheese releases plenty of fats, so you don’t have to grease the waffle iron. However, if you’ve been scarred by other waffle experiences, I totally understand. You can spritz it with oil first if you want. Place the first bun on the waffle iron, cheese-side down. Add the egg and sausage to the bread. Top the sandwich with the other side of the bun, cheese-side up this time. Close the waffle iron and press it for 30 seconds or so to ensure good contact. The divots of the waffle iron should engage with the soft bread and make some solid frico indentations. Let this sizzle away for two to five minutes, depending on the heat of the waffle iron.
Check on it when you hear sizzling and see fats dripping down the side of the sandwich. Gently lift the top. The bread should easily disengage from the waffle iron and you’ll be able to see if the cheese has browned sufficiently. The cheese surface should be firm, not sticky or oozing. The color should be a dark, toasty brown, and relatively even across the entire surface. Remove the sandwich carefully with a couple of forks, and let it cool on a wire cooling rack.
As soon as you slice the sandwich or bite into it, you’ll notice the surface of the bread is entirely encrusted with the toastiest frico you’ve ever experienced. It becomes so crisp, dense, and salty that I can only describe it as a savory version of candied cheese bread. The juicy sausage and egg inside will make you feel even more validated that this was the best possible choice for breakfast today.
