Pepper Jack Cornbread Waffle Club Sandwich — a serious mouthful, in more ways than one! Use these savory waffles to give a new spin to your classic club sandwich.
Club Sandwiches with Pepper Jack Cornbread Waffles
Isn’t there something comforting about a classic club sandwich? Even with a myriad of menu choices, I’ll often pick the club when dining out. You just know what to expect.
For those who like to mix things up just a bit…this is divine! Make your own waffles with this easy homemade mix using cornmeal and pepper jack cheese to replace boring old sandwich bread.
Ingredients for Waffle Club Sandwiches
For the waffles:
- All purpose flour
- Baking powder
- Kosher salt
- Canola or avocado oil
- Pepper jack cheese
For the sandwiches:
- Leafy lettuce
- Vine ripened tomato
- Deli turkey
- Deli ham
- Cooked bacon
- Spicy mayo
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How To Make Pepper Jack Cornbread Waffles
Obviously, you’ll need a waffle maker. I use the De’Longhi Livenza Compact Grill with interchangeable plates. Each waffle requires about 1/3 cup of batter. Your waffle maker may need more or less depending on its size — keep that in mind when filling the irons.
Also, this batter produced six waffles for me, more than needed to make two sandwiches. This may vary for you as well.
With that said, the batter is super easy to make:
- Combine the dry ingredients in a large mixing bowl. (I like to use a whisk.)
- In a smaller bowl or measuring cup, beat the egg with the milk and oil. Add this all at once to the dry ingredients and stir just until it’s all combined. Don’t overmix! A few lumps are absolutely acceptable.
- Gently fold in half the shredded pepper jack cheese. Set the batter aside to rest while your waffle maker preheats.
- When ready, grease the plates and add some batter. Cook the waffles until they’re nice and crispy on the outside and tender inside.
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Assemble the Waffle Club Sandwiches
It’s just a matter of layering on the ingredients! Do it any way you wish, but here’s my method:
- Sprinkle some shredded pepper jack on a waffle.
- Next, add lettuce leaves and tomato slices.
- Now add the turkey, ham and bacon.
- Spread some spicy mayo on another waffle and top off the sandwich.
I like to cut these in that classic club sandwich way…on the diagonal to get four triangles.
Variations + Useful Tips:
- Don’t like pepper jack? Use shredded Monterey Jack or your favorite cheese instead.
- Skip the spicy mayo and opt for regular.
- I don’t find these waffles to be spicy at all, so if you want to feel the heat, try adding some diced jalapeño pepper to the waffle batter.
- The waffle batter requires half an 8-oz block of cheese, shredded. Instead of shredding the entire block, thinly slice the half needed to assemble the sandwiches.
Other Ways to Use Pepper Jack Cornbread Waffles
- In more sandwiches, like grilled cheese, with bacon + eggs, bbq pulled pork or chicken.
- Serve it as a side with any meal…especially soups, stews, chilis or fried chicken.
- Cube and toast them in the oven for amazing croutons.
- Pulse them in a food processor and lightly toast them in the oven to make breadcrumbs.
What to Sip With Pepper Jack Cornbread Waffle Club Sandwiches
If you’re keeping it PG, fresh brewed iced tea (sweet or unsweet) or Blueberry Hibiscus Lemonade would be perfect!
For the over 21 set, I’m feeling a crisp kolsch or a Vienna-style lager!
When to Make These Sandwiches
- This recipe is perfect for lunch or dinner, paired with fresh fruit, chips, fries, tater tots or a side salad.
- Because you can serve these cold, pack them in a cooler for a picnic or a day out exploring.
- A big platter of these triangles are ideal for game day or a casual party, too!
So Many Sandwiches, So Little Time!
- Vegetarian Antipasto Grilled Cheese
- Baked Hawaiian Roll Sliders with Chorizo + Cheese
- Fall Harvest Turkey Burger with Figgy Dijonnaise
- Cold Italian Sub Sandwich Party Sliders
Pepper Jack Cornbread Waffle Club Sandwich
Pepper Jack Cornbread Waffles
- ½ cup all purpose flour
- ½ cup cornmeal
- 1½ tsp baking powder
- ¼ tsp kosher salt
- 1 large egg
- ¾ cup milk I used 2%
- 2 tbsp canola oil or avocado oil, plus more for greasing the waffle maker
- 1 tbsp honey
- 8 oz pepper jack cheese shredded, divided
- 4 lettuce leaves like romaine, butter, Boston or leafy green/red
- 4 slices vine-ripened tomato
- 4 oz deli turkey
- 4 oz deli ham
- 4 slices cooked bacon
- 4 tbsp spicy mayonnaise or regular mayo
- Combine flour, cornmeal, baking powder and salt in a large mixing bowl. In another bowl, beat the eggs with the milk, oil and honey. Add this to the flour mixture all at once and stir until just combined. Fold in half the shredded cheese. Set aside to rest.
- Preheat a waffle maker. When hot, use a pastry brush to grease the waffle irons. Add the necessary amount of batter your waffle maker prescribes and cook until done. Repeat until all the batter has been used.
- To assemble, layer one waffle with half the remaining shredded pepper jack, 2 lettuce leaves, 2 slices of tomato, 2 oz of turkey, 2 oz of ham and 2 slices of bacon. Spread 2 tbsp of mayo on another waffle and place that on top of the sandwich. Repeat to make one more sandwich.
- Cut the sandwiches into quarters and spear with a pick. One sandwich serves two people or one really hungry person!
- For reference, I made six 4.5″x4.5″ waffles from this batter. The sandwiches need only four waffles, so depending on the size of your waffle maker, you may have an extra waffle or two.
- You can use the waffles at room temperature. If you’d like to keep them warm, place them on a rack on a baking sheet in a 170°F oven. Or, toast them before assembling your sandwiches.
Nutritional values are estimated and provided as a general guideline only.