# What You'll 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
# Directions:
01 - Preheat waffle iron. In a large bowl, combine bread cubes, celery, onion, parsley, sage, thyme, salt, and black pepper. In a separate bowl, whisk eggs, chicken broth, and melted butter. Pour liquid over bread mixture, tossing to coat evenly until slightly moist but not soggy. Lightly grease waffle iron and spoon about 1 cup of mixture into the center. Close iron and cook 5–8 minutes until golden brown and crisp. Repeat to yield 8 waffles. Transfer to wire rack to cool slightly.
02 - Slice chicken breasts horizontally into 4 thin cutlets. Rub with olive oil, salt, black pepper, and garlic powder. Grill or pan-sear over medium-high heat for 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest, then slice.
03 - In a large bowl, toss chopped romaine with Caesar dressing and grated Parmesan until evenly coated. Add cherry tomatoes if desired.
04 - Place a stuffing waffle on a plate, layer with sliced chicken breast, a generous portion of Caesar salad, and shaved Parmesan. Top with a second waffle and freshly ground black pepper. Repeat for 4 sandwiches and serve immediately.
