Lunchtime MealsMirabeau WinesTaste: Food & Drink

Forget the Bread Make a Waffle Sandwich

Ok, a pink waffle sandwich, might not exactly spring to mind when you are thinking of what to eat for lunch, but trust us this is a delicious change from bread. Ask any kid, “Why use bread for your sandwich when you can use waffles?”

The pink colour for the waffles is healthy it comes from beets, which also adds a lovely, subtle flavour. Choose sandwich fillings to suit your tastes – vegetarian, meat lovers, grilled veggies, basil pesto, ricotta or goat cheese and few greens.

Make Waffle Sandwich
Pink Waffle Sandwiches
Make lunch fun with this alternative to bread for your sandwiches.
Make Waffle Sandwich
Pink Waffle Sandwiches
Make lunch fun with this alternative to bread for your sandwiches.
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Servings Prep Time
4people 15minutes
Cook Time
15minutes
Ingredients
For the Waffles:
For the Sandwich Filling:
Instructions
Prepare the Waffles:
  1. Blend cooked beets and beet juice until very smooth.
  2. In a large bowl, place flour, salt, egg yolks and beetroot purée. Mix until combined.
  3. Add the melted butter and mix until very smooth and homogeneous. We recommend using a hand mixer or stand mixer with the whisk attachment.
  4. Incorporate the milk.
  5. In another bowl, beat the egg whites and incorporate them gently to the batter. It's okay if the egg whites are not thoroughly incorporated.
  6. Butter your waffle iron and prepare the waffles according to your waffle iron maker.
Make Waffles Sandwiches:
  1. Spread a layer of ricotta cheese on a waffle. Pepper to taste.
  2. Place a few leaves of salad, some red cabbage, a slice of ham roughly cut, a sliced fig and some walnuts.
  3. Either eat as is as an open-faced sandwich or cover with another waffle to make a regular sandwich.
Recipe Notes

NOTE: If you’re on a dairy-free diet, you can easily replace the milk in the waffles by almond or soya milk. The butter can also be replaced with vegan butter or even olive oil.

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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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