Waffled Ham and Cheese Melt with Maple Butter

"When I first dreamed up this sandwich, I wanted the maple butter to go on the bread before it went into the waffle iron, but that turned out to be a recipe for disaster: The sugars in the maple syrup burned quickly, much more quickly than the cheese melted. There would have to be another way. And there is! After a few modifications, I hit on the right balance of pre- and post-buttering. There’s still room for pre-buttering, just hold the maple syrup on that step. Buttering the bread before you waffle it ensures a crispy, golden brown exterior. Adding the maple butter right as the sandwich comes out of the waffle iron means the sweet, rich mixture soaks into the still-warm bread...."