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Grilled Cheese Chaffle

Grilled cheese chaffle with a perfectly crispy, golden chaffle that acts like bread, plus gooey, stretchy melted cheese in every bite. Made in a mini waffle maker and finished in a skillet until the exterior is browned and the cheese fully melts.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Lunch
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the chaffles (2)
  • 2 large eggs
  • 1 cup mozzarella cheese, shredded
  • 2 tbsp cream cheese, softened
  • 0.25 tsp garlic powder
For the filling
  • 4 slice sharp cheddar or American cheese
  • 1 tbsp butter
  • 1 cup tomato soup

Equipment

  • 1 waffle iron
  • 1 cast iron skillet

Method
 

Make the chaffles
  1. Preheat a mini waffle maker and spray with cooking spray. Make sure it’s hot so the chaffles come out golden and set.
  2. Mix large eggs, mozzarella cheese, cream cheese, and garlic powder together until evenly combined. The batter should look thick and cohesive.
  3. Pour half the batter into the waffle maker, close, and cook for 3–4 minutes until golden and set. Look for crisp edges and a firm, non-wet center.
  4. Repeat with the remaining batter to make the second chaffle. Cook until both chaffles are uniformly golden.
Grill and serve
  1. Sandwich sharp cheddar or American cheese between the two chaffles. Aim for an even layer so the cheese melts edge to edge.
  2. Cook the sandwich in a buttered skillet over medium heat, pressing gently, for 2–3 minutes per side. Flip when the exterior is golden and the cheese starts to fully melt.
  3. Slice and serve with tomato soup for dipping. Serve immediately so the cheese stays stretchy and the chaffle remains crisp.

Notes

Pro tip: press gently in the skillet so the chaffles don’t crumble, and keep heat at medium so the cheese melts without burning the golden exterior. Store leftover assembled sandwiches in the fridge up to 2 days; reheat in a skillet or toaster oven to re-crisp. Freezing isn’t recommended for best texture, but you can freeze uncooked chaffle batter portions. For a low-carb swap, choose reduced-sodium cheese or use part-skim mozzarella.