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Waffle Club Sandwich with Mortadella, an enjoyable sandwich

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Preparation: 01 ore 00 min
Cooking: 01 ore 00 min
Ingredients for: 4 people
5/5 (1 Review)

A special club sandwich.

The waffle club sandwich with mortadella and parsley cream is my son’s (Stefano) favourite; could it be because of its three layers or its deliciousness? I can’t say, but it’s one of those simple recipes that comes in handy when you’re hungry. My waffle club sandwich with mortadella and parsley cream is fun and tasty.

I experimented with making soft waffles from rice flour, peas, and corn instead of a loaf of bread; they turned out to be a surprisingly tasty novelty that is also safe for people who are gluten sensitive!

For those who are lactose or gluten intolerant, no need to worry: I replaced cow’s milk with oat milk. It’s a complete and satisfying meal that can be eaten on the go if you’re in a hurry! Come on, let’s get to work!

Recipe club sandwich

Preparation club sandwich

  • Sift the flours and yeast into a container and set it aside.
  • Beat the egg yolks gently with a hand whisk in a separate bowl, adding pinches of salt from time to time. Do not throw away the egg whites; they will be needed later.
  • When you have a smooth batter, add the sifted flours to the egg yolks and gradually pour the oat milk into the bowl while whisking continuously.
  • In a separate bowl, whip the egg whites until stiff and gently fold them into the mixture.
  • Are you familiar with combining egg whites with other ingredients? I’ll explain: Use a spoon to mix, moving in circles from bottom to top. This will allow the egg whites to combine gradually and gently without “dismantling.”
  • Once this step is completed, cover the basin with cling film and let everything rest in the refrigerator for about 30 minutes.
  • Heat the waffle iron in the interim. Once it reaches the desired temperature, add a ladleful of batter. Close the plate and continue cooking the waffle for a few more minutes, or until it turns golden brown.
  • Once it is ready, remove it from the plate and repeat the process until the mixture is used up. Once you’re done, let the waffles cool.
  • Add the parsley leaves, extra virgin olive oil, salt, and black pepper to the bowl of a food processor, along with the pistachios, then blend until a smooth cream is achieved.
  • Lastly, fill the waffles by spreading a slice of mortadella and a teaspoon of parsley cream on them. Next, divide the wafers in half to create two triangles.
  • You can store your club sandwiches in the refrigerator, covered with cling film. Enjoy your meal!

Ingredients for the waffles:

  • 100 gr. of rice flour,
  • 70 gr. of pea flour,
  • 100 gr. of corn starch,
  • 2 eggs,
  • 2 tablespoons of yeast,
  • 360–400 ml. of oat milk (watch the label!) ,
  • fine salt.

Ingredients for the parsley sauce:

  • 1 bunch of fresh parsley,
  • 40 gr. of unsalted shelled pistachios,
  • 20 ml. of extra virgin olive oil,
  • salt and pepper,
  • 120 gr. of mortadella.

The waffle club sandwich with mortadella is different from the traditional one.

The Club Sandwich is among the most famous sandwiches in the world, but why is it so? And what is the history?

Let’s travel through time. Towards the end of the 1800s, the cook at the Saratoga Club-House, a gambling establishment in New York, had to satisfy the appetite of frequent gamblers who wanted a quick and extremely filling meal to avoid having to get up and leave the game and therefore avoid being taken advantage of.

The answer? a three-layer sandwich made of toasty bread slices layered with mayonnaise, lettuce, tomato, bacon, and chicken. This is the original recipe, of course, but we like to experiment and let our imaginations run wild, which is why I provide my own take on the club sandwich. A genuine delight!

Parsley, a herb that is rich in nutrients

Did you know that a tablespoon full of parsley leaves contains the same amount of vitamin C as a small orange?

This common and fragrant aromatic plant is apparently a great source of nutrients.

It contains calcium, which is necessary for strong bones and the maintenance of healthy nails and hair, as well as beta-carotene, a potent antioxidant for the skin. Vitamin C also fortifies the circulatory system by thinning the blood.

This aromatic herb has blood pressure-regulating and diuretic properties due to the potassium-rich roots. Take caution: once cooked, all these qualities are lost. To retain all the nutritional benefits, it is best to eat it raw. And here is the recipe for the waffle club sandwich with mortadella and parsley cream.

5/5 (1 Review)
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