Ham and cheese waffle sandwiches with kale chips

Ingredients:

Kale chips

• 1 bunch kale (about 450 g), preferably Tuscan
• 1 tbsp extra-virgin olive oil

Sandwiches

• 1 Granny Smith apple, peeled and grated
• 1/3 cup honey mustard
• 8 frozen waffles
• 220 g thin slices of ham
• 110 g thin slices of cheddar
• 4 tablespoons unsalted butter

Preparation:

1. Make kale chips:

   
   Preheat oven to 275°F (135°C). Trim tough stems from the cabbage, then cut the leaves into 1.5-inch (4-cm) pieces. Toss the cabbage on a baking sheet with olive oil and 1/2 teaspoon salt; spread in a single layer. Place in the oven and bake, stirring once, until the leaves are crisp, about 20 minutes.
   

2. Meanwhile, prepare the sandwiches:

   
   Combine the apple and honey mustard in a medium bowl. Spread evenly among 4 frozen waffles and top with ham and cheese. Top with the remaining waffles to make 4 sandwiches.
   
3. In a large nonstick skillet, heat 2 tablespoons butter over medium heat. Add the waffle sandwiches and cook until golden brown, about 3 minutes per side, adding the remaining 2 tablespoons butter when flipping. Transfer the sandwiches to a cutting board and cut in half. Serve with kale chips.