Asian Chicken Waffle Panini

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You might think this is crazy.




It’s a waffle panini. You’ll like it, I promise.

If you think I’m off the charts with this, I saw a bbq pork slider made with little donuts yesterday on Pinterest. Don’t get me wrong; it looked delicious.

You know that crazy addictive ginger salad dressing at Japanese/Hibachi restaurants that everybody loves? About two years ago I discovered Makato (it’s a brand) at Publix and I’ve been an obsessed since.  I could drink it.

I’ve drenched it over chicken and grilled it, sauteed broccoli in it, used it as a dip for vegetables, etc. I could go on and on.

This panini consists of shredded chicken tender thighs, slaw made with that luscious ginger dressing and fresh cilantro in between two savory waffles.

It’s ridiculous.




In a good way.




I had to dip mine in extra dressing.

Asian Waffle Panini

Asian Waffle Panini


  • 1 batch of waffles - click here for recipe. (Make these ahead of time.)
  • 1 lb. chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 bag slaw mix (with carrots)
  • Bottled ginger dressing (like Makato)
  • Fresh cilantro, roughly chopped


  • Combine soy sauce through sesame oil and place chicken in a large zip lock bag with marinade.
  • Refrigerate at least an hour.
  • Preheat oven to 400 degrees.
  • Bake chicken for 25-30 minutes, until done. Let cool and shred.
  • Mix the slaw with enough dressing to suit your taste - I'm not giving a measurement; you may want a little or a lot.
  • Assemble the panini, on one waffle pile shredded chicken, slaw and cilantro and top with another waffle.
  • Grill in a panini maker or in a pan on the stovetop.
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