Peach and Gouda Grilled Cheese on Rosemary Waffles

Quelle:  http://www.carolinagirlcooks.com

serves 6-8

6-8 oz of Gouda Cheese, preferably not smoked or too aged.  Just plain Gouda will be creamy and soft and will melt perfectly.

about 1/3-1/2 cup of peach preserves
2-3 ripe peaches, peeled, pitted and thinly sliced.
butter
1 Tbsp dried rosemary
1 1/2 cups all purpose flour
3/4 teaspoon of salt
1 Tbsp of baking powder
2 eggs
1 cup of milk
1/4 cup melted butter
vegetable oil or nonstick spray
waffle iron

*You can use baking mix such as Bisquick if you don’t want to make the waffles from scratch.  Just mix waffles according to the package directions and add in the dried rosemary.

To make the waffles, mix together the flour, salt, baking powder and rosemary.  Mix until they are all combined.  Next, add in the milk, eggs and melted butter.  Mix the liquid and dry ingredients together until you get a thick batter.  If it’s too thick (not spreadable or pourable), add a little extra milk to thin it out.

Heat up the waffle iron.  With a pastry brush, brush on the vegetable oil and close the waffle iron allowing it to heat up.  You can also spray the waffle iron with nonstick spray.

Once the waffle iron is hot, pour about 1/2-2/3 cup of the waffle batter in the waffle iron.  Gently spread it around to make sure that it cooks evenly and makes one big waffle.  Cook for about 5 minutes until the waffle is done.  It should be lightly browned and slightly crisp, but not too crisp since we’re going to cook it again.  Repeat, making 4 waffles total.

Once the waffles are done and have slightly cooled, spread a layer of peach preserves on each waffle.

Slice the gouda cheese and lay it on two of the waffles.  Top the same two waffles with the sliced peaches.  Put the remaining two waffles on top making a giant sandwich.  Lightly butter the tops of the waffles.

Heat up a large skillet to medium high heat.  When it’s hot, put one of the waffle sandwiches butter side down in the pan.  Allow it to cook for about 5-7 minutes until the waffle is browned and crisp.  While it’s cooking butter the top of the sandwich.  Flip the sandwich and allow to cook another 5-7 minutes until the waffle is browned and the cheese is melted.  Remove from the heat and place on a cutting board.  Repeat with the other waffle.

Cut the giant waffles into 4 sandwiches each.  Serve 1-2 sandwiches per person.
If making this an appetizer, cut the 4 sandwiches from each giant waffle in half. 

Serve on a platter.