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I started this by precooking gluten-free waffles.

Well. I started this by asking K to precook waffles. Yes, that means my half of this recipe was the easy half.

The picture tutorial moves counter-clockwise.

  1. Lightly oil baking sheet. Add one tablespoon (ish) of marinara + a slice of eggplant.
  2. Layer of baby kale. Spinach would be good as well.
  3. Several thin slices of zucchni.
  4. Half slice of provolone cut into strips.
  5. Couple slices of tomato
  6. The over half slice of provolone.
  7. A tablespoon of marinara on the other waffle, lightly smush, and cook in oven on 350 for 30 minutes.

I have four of these pans so two held sandwiches and the other two were used to gently weight the sandwiches closed. You may notice the fillings all go different ways- the cheese in particular is sort of a glue so I felt that the more the ingredients were stacked in opposing directions, the better they’d hold together.

Finished product:

You can stuff these with anything, but for 14 veggie sandwiches I used:

  • 5 tomatoes
  • 2 smallish eggplants
  • 2 zucchini
  • 2 big handfuls baby kale
  • a little less than a jar of marinara
  • 14 slices provolone cheese
  • 28 gluten-free waffles
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