Buzz
Attention all frico fans, crunchy mac and cheese aficionados, and fried cheese lovers alike: prepare for a groundbreaking sandwich innovation. Coat your breakfast sandwich with a crispy frico layer, and make it a priority. Let this inside-out waffled sausage, egg, and cheese sandwich be your inspiration for countless more cheesy, pressed creations.
Waffle irons rank among the most versatile kitchen appliances. While making waffles is the obvious use, their true genius lies in their ability to bring unbeatable crispness to everything they touch. The unique waffle design, with its intricate cubes and tunnels, expands the surface area of whatever you're cooking. Combined with high, direct heat, this leads to an ultimate frico experience.
Suggested products to explore:
Cuisinart 4-Slice Belgian Waffle Maker
All-Clad Digital Gourmet Waffle Maker
Oster Belgian Waffle Maker
Frico refers to cheese that's been fried beyond its melting point. As it cooks, the cheese turns golden brown and hardens once it cools, resulting in a crisp, crunchy texture. You can create frico discs by frying cheese on its own for a snack, or sprinkle cheese onto foods cooked in pans—like pancakes—and it will form a thin, crispy, salty shell around the food.
This breakfast sandwich combines the best features of a hot, pressed sandwich with the added bonus of extra frico surface area from the waffle iron. I made it with sausage and egg, but feel free to use any savory filling you like. The trick is with the bread—flip it over (especially if using a roll) and add the cheese to that side, which will be pressed against the hot waffle iron. The open crumb texture helps hold onto the cheese and fat better than the other side. If using sliced bread, either side works fine.
How to assemble an inside-out frico breakfast sandwich
Gather all your ingredients and tools.
Begin by heating the waffle iron. Then, take a roll and flip it so that the open crumb side is facing up. Lightly spread mayonnaise or butter on the inside of the roll. Sprinkle grated parmesan or cheddar on top of the mayo and press it firmly to ensure the cheese sticks. In a frying pan, cook an egg. I usually intentionally break the yolk to avoid any surprises once it’s in the waffle iron. Fry the egg until it's just set, as it will cook further in the iron. If you're adding meat, make sure to waffle it first.
Place the sandwich in the waffle iron with the cheese sides facing out.
Since cheese releases a lot of fat, there's no need to grease the waffle iron. But if you've had some bad experiences with waffles in the past, I completely get it. You can give it a quick spray of oil if it makes you feel better. Begin by placing the first bun, cheese-side down, onto the waffle iron. Add the egg and sausage to the bread. Then place the second bun, cheese-side up, to complete the sandwich. Close the waffle iron and press it for about 30 seconds to ensure proper contact. The waffle iron’s divots will press into the soft bread, creating solid frico indentations. Let it sizzle for two to five minutes, depending on the heat of your waffle iron.
Make sure the sandwich has formed a crispy, golden crust.
When you hear sizzling and see fat dripping from the sides of the sandwich, check on it. Gently lift the top, and the bread should release easily from the waffle iron. At this point, you can check if the cheese has browned enough. The cheese should be firm, not sticky or oozing, and the surface should be a rich, even dark brown. Carefully remove the sandwich using two forks and let it cool on a wire rack.
The moment you slice or take a bite, you’ll find that the bread’s surface is completely coated with a crisp, golden frico. It’s so crunchy, dense, and salty that it can only be described as a savory, candied cheese bread. The juicy sausage and egg inside will confirm that this was, without a doubt, the best breakfast choice you could make today.
