# 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
# How to Make It:
01 - Preheat the 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 mixture over bread and toss until evenly coated and slightly moist but not soggy. Lightly grease waffle iron, spoon about 1 cup of stuffing mixture onto center, close, and cook for 5 to 8 minutes until golden brown and crisp. Repeat to make 8 waffles. Transfer to a 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 to 5 minutes per side until internal temperature reaches 165°F. Allow to rest, then slice.
03 - In a large bowl, toss chopped romaine with Caesar dressing and grated Parmesan until fully coated. Add cherry tomatoes if desired.
04 - Place one stuffing waffle on a plate. Layer with sliced chicken breast, a generous scoop of Caesar salad filling, and shaved Parmesan. Top with another stuffing waffle and a grind of black pepper. Repeat to assemble 4 sandwiches. Serve immediately.
