One Christmas, many years ago, I was given a little electric sandwich maker in the shape of a dog. I’ve used it a handful of times and always thought it was not only indescribably ugly but also impractical: as it is made for toast bread. We use everything from small, thick rye bread slices to huge artisanal sourdough bread slices and they don’t really fit in the sandwich dog. I have instead come to realise that our waffle iron does a much better job. It can handle all sizes of bread and it leaves a nice crusty waffle pattern on the bread. So waffle toasties have become a ‘thing’ in our home.
One of my favourite versions is this one with roots, mayo and Dijon mustard. Some days I add a slice of aged cheese for an even richer sandwich, and other days we skip the mayo for a vegan version. The sauerkraut can be swapped for pickled red onion or other lacto-fermented vegetables, or our Beetroot Spread. David