# What You Need:
→ Stuffing Waffles
01 - 4 cups day-old bread, cut into 1/2-inch cubes
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon dried sage
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs
10 - 1 1/2 cups low-sodium chicken broth
11 - 4 tablespoons unsalted butter, melted
→ Chicken
12 - 2 large boneless, skinless chicken breasts
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon garlic powder
→ Caesar Salad Filling
17 - 4 cups romaine lettuce, chopped
18 - 1/2 cup Caesar dressing
19 - 1/4 cup grated Parmesan cheese
20 - 1/2 cup cherry tomatoes, halved (optional)
→ Assembly
21 - 1/2 cup shaved Parmesan cheese
22 - Freshly ground black pepper, to taste
# How to Cook:
01 - Preheat the waffle iron. In a large bowl, combine bread cubes, celery, onion, parsley, sage, thyme, salt, and pepper. In a separate bowl, whisk eggs, chicken broth, and melted butter; pour over bread mixture and toss until evenly coated and moist but not soggy. Lightly grease the waffle iron, spoon about 1 cup of mixture onto center, close iron, and cook for 5 to 8 minutes until golden and crisp. Repeat to make eight waffles and transfer to a wire rack to cool slightly.
02 - Slice chicken breasts horizontally to create four thin cutlets. Rub with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 4 to 5 minutes per side until internal temperature reaches 165°F (74°C). Let rest, then slice.
03 - Toss chopped romaine with Caesar dressing and grated Parmesan cheese until evenly coated. Add cherry tomatoes if desired.
04 - Place one stuffing waffle on a plate, layer with sliced chicken breast, a generous scoop of Caesar salad filling, and shaved Parmesan cheese. Top with another stuffing waffle and finish with freshly ground black pepper. Repeat to make four sandwiches and serve immediately.
