Ham-and-Cheese Wafflewiches with Kale Chips

• 1 bunch kale (about 1 pound), preferably Tuscan
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 Granny Smith apple, peeled and grated
• 1/3 cup honey mustard
• 8 frozen waffles
• 1/2 pound deli-sliced ham
• 1/4 pound sliced cheddar cheese
• 4 tablespoons unsalted butter

1. Make the kale chips: Preheat the oven to 275 degrees F. Cut off the tough stems of the kale, then cut the leaves into 1 1/2-inch pieces.
2. Toss the kale on a baking sheet with the olive oil and 1/2 teaspoon salt; spread in a single layer.
3. Transfer to the oven and bake, flipping halfway through, until crisp, about 20 minutes.
4. Meanwhile, make the sandwiches: Combine the apple and honey mustard in a medium bowl.
5. Spread evenly onto 4 frozen waffles and top with the ham and cheese.
6. Cover with the remaining waffles to make 4 sandwiches.
7. Heat 2 tablespoons butter in a large nonstick skillet over medium heat.
8. Add the waffle sandwiches and cook until golden, about 3 minutes per side, adding the remaining 2 tablespoons butter when you flip.
9. Remove to a cutting board and cut the sandwiches in half.
10. Serve with the kale chips.
11. Photograph by Andrew Purcell

kale, extravirgin olive oil, kosher salt, apple, honey mustard, waffles, deli, cheddar cheese, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-wafflewiches-with-kale-chips.html (may not work)