Much like a classic Caprese sandwich, these Caprese Stuffed Waffles combine the flavors of pesto, tomato, mozzarella, and basil, just within a crispy and golden brown waffle. Although it’s not necessary, we drizzled balsamic glaze over top and finished it off with more basil.

While you could certainly eat this for breakfast if you want, we consider this more of a lunch or even dinner recipe. And although they are great warm, they’re equally as good when they’re cold. Cut the waffles into quarters and pack them up to go on your next picnic, or serve them on a platter at a cookout.

Before you start, here are a few tips to help you succeed:

• Make sure the waffle iron is hot enough before adding the batter. This will keep the waffle from sticking to the waffle grids.
• Although it may be hard, don’t add too much filling. You want to make sure there’s enough space for waffle batter on the top. If there’s too much cheese and not enough batter, you risk the melted cheese seeping out.
• Since this is a savory recipe, and since none of the ingredients have added sodium, don’t be afraid to add salt even if it seems like it’s a lot. This will help bring out the flavors of the waffle, as well as complement the flavors of the filling.