Waffled Cranberry Cream Cheese Turkey Sandwiches

For the waffles:
Heat your waffle iron to high heat.

Combine flour, baking powder, salt, and sugar in a medium bowl.

Melt the butter in the microwave in a large measuring cup (should only take a few seconds—keep an eye on it). Add the buttermilk into the hot melted butter mixture and whisk together. Whisk in the egg and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be a little lumpy.

Pour batter into the heated waffle iron until it just covers the outside edges (always better to err on the side of too little batter rather than too much—otherwise you’ll have a huge mess on your counter). You can always refer to your waffle maker manufacturer’s instructions to know how much batter and what cook time they recommend per waffle.

Remove waffle from the waffler maker when it’s browned and crispy on the outside and place in a single layer on a baking sheet. Repeat until you have cooked all of the batter. I got 6 waffles out of this batter, which will make 12 sandwiches. If you don’t want that many sandwiches, you can wrap the extra waffles in plastic wrap, place in a freezer safe bag, and save them for breakfast another day.

For the sandwiches:
Preheat the oven to 300 F.

Break each of the waffles into fourths. Smear cream cheese all over one side of the waffles, then spread cranberry sauce on top of that. Place slices of turkey on the cranberry sauce followed by the arugula. Top with another quarter of a waffle, then place the sandwich back on the baking sheet. Repeat with remaining sandwiches.

Place the sandwiches in the preheated oven for about 10 minutes or until warmed through. Sprinkle with sifted powdered sugar, if desired, then serve.

Waffle recipe adapted from The Faux Martha.