This recipe is inspired by
Nigella's wildly delicious
Mozzarella in Carroza, which I fried up with reckless abandon in my college years.
In this version, I've swapped the traditional method of frying the (typically crustless) sandwiches in hot olive oil for a quick griddle in a waffle iron, which requires a bit less oil and produces a snackier (though admittedly less pocket-y) result. Both versions are undoubtedly delicious.
To prepare these more traditionally -- i.e. without the waffle iron -- prep the sandwiches as directed (removing the crusts from the bread, if desired), and fry them in a shimmering pool of hot olive or avocado oil until golden and crispy.