Makes 2 sandwiches
These crisp sandwiches beat Hot Pockets by a country mile. They’re a great on-the-go breakfast—as long as you take enough napkins to catch the drippy jam and don’t wear a white shirt. Alter the jam and cheese to your taste.
Nonstick spray
¼ cup fig jam
4 slices oat bread
3½ ounces Cheddar cheese, thinly sliced
1. Lightly coat the heating surfaces of a 6- to 8-inch round or a small square waffle iron with nonstick spray and heat it on high according to the manufacturer’s instructions.
2. Meanwhile, spread 2 tablespoons jam on each of two slices of bread, leaving a ¼-inch border all around. Divide the cheese slices between the two pieces of bread, and top each with a second slice of bread.
3. Put one sandwich in the waffle iron, close, and cook for 1 minute. (Ignore the iron’s presets.)
4. Open the iron, flip the sandwich, and rotate it 90 degrees, aligning it with the indentations. Close the iron and continue cooking until golden brown and crisp, about 1 minute longer.
5. Transfer the sandwich to a cutting board and repeat with the second sandwich. Cut them both in half diagonally and cool for a minute or two before serving, especially to kids.