Savory Dill-Gruyere Waffles

Have you ever tried serving savory waffles in place of bread? These amazing waffles not only make a great accompaniment to grilled salmon, but they are amazing toasted and used for bread in a turkey sandwich! The recipe is easy, even though the waffle iron clean-up takes a few extra minutes! It is well worth it!!!

Dill, Gruyere, Sharp Cheddar Waffles


A little Gruyere, White Cheddar and Dill make these waffles an amazing savory option to bread!

A little Gruyere, White Cheddar and Dill make these waffles an amazing savory option to bread!

I just love the crunchiness of homemade waffles. The little cavities allow space for all sorts of delicious sauces, syrups or other condiments to pool for an extra burst of flavor. While we normally think of waffles with maple syrup, I once had a waffle instead of an English muffin for eggs benedict and it was surprisingly perfect! Ever since then, I’ve been wanting to make savory waffles and serve them with dinner in lieu of bread. This recipe, made with dill, Gruyere and sharp white cheddar, makes a delicious accompaniment to grilled salmon. I prepared the salmon with a little dill and lemon pepper, and served a lemon-dill-white wine sauce over both the fish and the waffle. It makes for a nice change from the regular baguette served with dinner.

And, if you’ve never tried using waffles instead of bread for sandwiches, this is a great way to use any leftovers you might have. I made too many waffles for the number of people we were serving, so I saved them in the refrigerator. The next day, I popped them in the toaster and made a sandwich with sliced turkey, Gruyere cheese and avocado in between two waffles, and voilà, a creative sandwich for lunch! It was one of the best, and easiest sandwiches I think I’ve ever tasted. I had that exact same sandwich for three lunches in a row! Next time, I am going to try adding bacon pieces for a savory breakfast waffle.

 (Makes about five 4-inch square waffles, double it for 10, or if you plan on making sandwiches later in the week.)


1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon dill (I used dried, but fresh would also be great!)

1 teaspoon salt

1 large egg

1 cup buttermilk (can also use regular milk)

2 tablespoons olive oil

1 cup shredded cheese (I used half sharp cheddar and half gruyere)

Butter for greasing waffle iron.


In a large bowl, add flour, baking powder, salt and dill. Mix well.

In a separate bowl, or large measuring cup, add egg and milk and mix well. Stir in grated cheese and olive oil. Stir the wet mixture into the dries until well incorporated and no flour lumps.

Heat waffle iron. Spoon batter onto iron and cook until crispy and golden brown. Cheese will be melting and oozing a little bit out of the sides, so it makes for a bit of a cleaning challenge … not too bad, though, took me about 4 minutes to clean the waffle iron!  Save any leftover waffles in the refrigerator or freezer.

Dill-butter-wine Sauce

2 tablespoons butter, melted

1 teaspoon dried dill, or 1 tablespoon fresh dill

¼ cup white wine

Melt butter in a small saucepan over medium heat. Add dill and wine and heat through.

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