A delicious sophisticated twist on traditional grilled cheese sandwich using savory pizzelles with a gourmet cheese of your choice! Guaranteed to make your guests happy!


Yield: 9 to 10 Pizzelles, making 4 to 5 sandwiches

35 grams Almond Flour
50 grams Tapioca Starch
1/4 tsp onion powder
1/4 tsp salt
42.5 grams Italian Butter, melted
1 tsp Baking Powder
1 Organic Eggs
1/2 tsp Hazelnut Extract

Pizelle Toppings:
Caraway seeds or rosemary are our favorites, but the sky’s the limit

4 oz Brie or Gruyere cheese
1 yellow onion, caramelized


On the stove in a pan add a tablespoon of olive oil and chopped onion. Slowly caramelize the onion until lightly browned. Add salt and pepper to taste.

If using gruyere cheese, grate and set aside. If using brie, cut into small cubes or slices and set aside.

Using medium sized bowl lightly beat pastier raised egg. Then add hazelnut extract and melted butter and beat until well blended.

Using a separate bowl, sift the almond flour, tapioca starch, onion & baking powder together. Set aside half of the flour mixture.

Combine together the liquid and dried mixture in one bowl, but only using half of the flour mixture. Once well blended, add 2nd half of flour mixture until you have a smooth batter.

Preheat pizzelle maker as per manual instructions. Put a hefty tablespoon of batter in center of pattern and bake for only a few seconds. Lift up top and at this point you may sprinkle on desired herb flavor such as caraway seeds or rosemary. Press down again and cook until golden brown (around 45 to 50 seconds, may take longer based on machine.)

To Assemble Sandwiches:

In the same pan used to caramelize the onions, add a teaspoon of olive on medium heat. Using two pizelles, assemble sandwiches using 1 oz of cheese per sandwich and about 1 Tbs of caramelized onion. Place sandwich on pan and cook for several minutes and then flip, until cheese has melted to your desire. Enjoy!