“We go from liquid dough to finished product in three minutes,” says Wicked Waffle owner Thierry Jugnet of his super-speedy, super-fresh savory waffle sandwiches (also available in gluten-free varieties). “There’s no way bread or wraps or buns can be done that fast.” In lieu of those more traditional carbs, Wicked Waffle uses crispy, light-as-air waffles to contain your deli meats and cheeses. Our favorite? The croque monsieur, above, made with grilled ham, cheese and a creamy bechamel sauce. Want to see the full Washington Post article? Click Here To Read The Full Article
