PLANT-BASED CHICK'N AND WAFFLE PARMESAN SANDWICH
Yield Portion Size
| 2 ea |
Krusteaz® Buttermilk, Square Flat Bottom Waffles
|
| 2 |
Slices fresh mozzarella cheese
|
| 1 | |
| 1/4 cup | |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 580 mg | 57% |
| Carbohydrate | 106 g | 35% |
| Cholesterol | 43 mg | 14% |
| Total Fat | 70 g | 108% |
| Iron | 12 mg | 68% |
| Potassium | 364 mg | 0% |
| Calories | 1444 kcal | 72% |
| Sodium | 4003 mg | 167% |
| Protein | 102 g | 202% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 18 g | 89% |
| Sugars | 11 g | 1% |
| Vitamin C | 4 mg | 7% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray griddle with cooking spray. Preheat over medium heat.
-
Step 2
Place one waffle, flat side up on work surface and top with one slice mozzarella.
-
Step 3
Place waffle on griddle, cheese side up, and cook until waffle is toasted, and cheese has melted.
-
Step 4
Remove from griddle. Top second waffle with chick’n filet and warm marinara. Place the other waffle, cheese side down, on top of the stack.
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