Is there anything cuter than a mini waffle?!? They are so darn easy to make and have major impact on a plate…and in a photo. I thought I would have some fun with my waffle maker this year with a Reuben Sandwich-inspired appetizer (without the cheese since keeping kosher means not mixing meat and dairy) and what I came up with is sweet, salty, sour AND crunchy! Now that’s a great bite, right?!?
Instead of spooning a dollop of waffle batter into the iron, I used a teaspoon to add small bits of the batter so that I could create a bite-size waffle. You can make your waffles as large or as small as you want! Just remember that when the waffles come out of the iron, they are going to be very hot and still soft. As the waffles cool on a cooling rack, they will harden up.
When you are ready to serve the waffles, I recommend placing them on a rack placed on a baking sheet in the oven at 250 degrees F. to warm up. Since these are so great to make ahead of time, you can freeze them for 2-3 months and then toast before serving. When the waffles are warmed through and toasty, spread on some sweet and sour homemade Cranberry Sauerkraut Relish (recipe below) and top with warm shredded pastrami.
If you are more of a big-waffle kind of person or you want these fresh for breakfast (or lunch…or dinner…), place around 1/2 cup of the batter in your waffle iron and cook for 3-4 minutes. Top your waffle with the relish and pastrami and you will be full for days! What a fun way to use up Thanksgiving leftovers also.