Chicken and Waffles Grilled Cheese


  • 16 oz. GalbaniĀ® Mozzarella, sliced
  • 12 slices pancetta, cut thin
  • 1 Tbsp. maple syrup
  • 1/2 cup mayonnaise
  • 2 fresh peaches (or 1 small can of peaches, drained)
  • 8 frozen waffles
  • 2 Tbsp. butter, softened
  • 4 – 4 oz. boneless chicken breasts
  • 1 cup flour
  • 1 cup buttermilk ranch dressing
  • 2 cups vegetable oil


  • Cook pancetta in a nonstick pan until slightly crisp.
  • Mix syrup and mayonnaise together and set aside.
  • Slice peaches thin.
  • Lay out waffles and butter one side of each. Flip and spread mayonnaise mix on the non-buttered side of the waffles.
  • Flour chicken, then dip chicken in ranch dressing, then back into theĀ flour.
  • Bring vegetable oil to medium heat in a skillet and cook chicken until brown on both sides and internal temperature reaches 165 degrees.
  • On mayonnaise side of waffle, layer mozzarella, chicken, pancetta, peaches, and finish with more mozzarella and another waffle.
  • In a nonstick pan on medium heat, cook for about one minute, pressing down with a spatula.Flip and repeat until cheese is melted and waffles are golden brown. Remove, cut and serve