Photo by Maes Studio, Inc.
When I first dreamed up this sandwich, I wanted the maple butter to go on the bread before it went into the waffle iron, but that turned out to be a recipe for disaster: The sugars in the maple syrup burned quickly, much more quickly than the cheese melted. There would have to be another way. And there is! After a few modifications, I hit on the right balance of pre- and post-buttering.
There’s still room for pre-buttering, just hold the maple syrup on that step. Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the still-warm bread.
Recipe notes
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