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Waffle Iron Sriracha Chicken Sandwich

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  • Prep 10 min
  • Total 20 min
  • Servings 2
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Deli chicken and creamy Havarti cheese get spiced up with a mayo-sriracha mixture and toasted to perfection in a waffle iron.
by: Buns In My Oven
Updated Aug 20, 2014
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  • 1/4 cup mayonnaise
  • 1 tablespoon sriracha
  • 4 thick slices deli chicken
  • 4 slices Havarti cheese
  • 4 thin slices sourdough bread
  • 2 tablespoons olive oil


  • 1
    In a small bowl, whisk together the mayonnaise and sriracha until well combined. Set aside.
  • 2
    Heat up waffle iron. If your iron has adjustable heat settings, set the temperature to medium high.
  • 3
    Brush the chicken slices with the mayo and sriracha mixture to lightly coat.
  • 4
    Brush one side of each slice of bread with the olive oil.
  • 5
    Place one slice of bread, oil side down, on the waffle iron. Top with one slice of cheese, two slices of chicken, and a second slice of bread, oil side up. Close the waffle iron as best you can. If it won’t close all the way, hold it together while the sandwich cooks, about 3 minutes.
  • 6
    Repeat with the remaining ingredients.
  • 7
    Serve hot with the extra sriracha mayo for dipping.

Expert Tips

  • tip 1
    Don't overfill your sandwiches or you won't be able to close your waffle iron.
  • tip 2
    Add extra sriracha to the mayonnaise if you like things extra spicy.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These chicken sandwiches with sriracha mayo are made even better, thanks to the trusty waffle iron. 

    Would it be totally rude to start this recipe with a rather unladylike burp? Because guys, I can’t help it. I just downed two sandwiches that I cooked in my waffle iron.

    Two sandwiches that I cooked in my waffle iron that were full of chicken.

    Two sandwiches that I cooked in my waffle iron that were full of chicken and cheese. 

    Two sandwiches that I coo...wait. Is this getting annoying? Mah bad.

    How about I just share these cheesy, spicy, chicken-y waffle iron sandwiches with you now so you can get to shoving them in your face hole? 

    First things first: Gather up the goodies. That’s sourdough bread, thick sliced deli chicken, creamy Havarti cheese slices, and a mixture of mayo and sriracha. You’ll also need some olive oil, but I forgot to photograph that.

    Heat yo’ waffle iron. If it has different temperature settings, go for high heat. If it does not (like mine), just deal. No biggie.

    Brush some olive oil on your bread slices, like so.

    Now grab that mayo sriracha mixture and brush some of it over your chicken slices. Then kiss it. Because I said so and you know you want to.

    Before I show you this next photo, you must promise not to judge me for all of the waffle bits stuck to my waffle iron. Cleaning small appliances is my least favorite chore. Obviously.

    Place one slice of bread, oil side down, on the waffle iron. Add one slice of cheese, top that with two slices of chicken, and then another slice of cheese. I know you’ll want to add more chicken, because two slices doesn’t seem like enough. But if you do that, your waffle iron won’t close and the sky will fall on us all. So don’t do that, capiche? I’m sorry. I’ll never say capiche again.

    Don’t forget to add that second slice of bread, oil side up, to top of your sandwich. Now, slam that sucker closed. Or just gently press your waffle iron closed. Whatever floats your boat.

    Cook, cook, cook until you feel like stopping or about three minutes. Either one.

    Now, drool over the kitchen. I know, it’s gross, but you won’t be able to help it.

    If you’re feeling wild and crazy, dip that sandwich in the leftover mayo-sriracha. It’s a really good idea, but I’m done bossing you around, so you do want you want, as long as what you want is what I said. Capi ... never mind.

    Make good choices, friends!
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