Several weeks ago I did a post about an event in Denver that I was invited to with other local bloggers that was held at D Bar Desserts in Denver for the Tillamook Loaf Love Tour. Although I admit I was most interested in
begging asking the chef for this Lemon Drop Martini recipe; I could not quite forget the amazing burger we had that night with cheese and herb waffles used for the bread. The chef used a variety of herbs and some pimento cheese for his ‘burger buns’ and it was amazing. Still, I had to do my own thing right?
I procured the most amazing tomatoes when I visited Denver Urban Homesteading the Saturday following the event. Though I arrived a bit late and missed some vendors, I totally scored with the MAIN thing I wanted to find? Some locally grown Heirloom tomatoes, Perfectly ripe and juicy, the two of them weighed in at more than a pound apiece with slices the size of your palm…absolutely perfect!
With some green onion in the mix, my own bacon at the ready and the last of my basil harvested, I was on a mission! Of course you don’t have to cure your own bacon but a nice thick cut works well here. As much as I love tomatoes, I simply don’t eat them during the winter when they are so terrible; I know it’s getting close to ‘no tomatoes’ time and I’m on the hunt for as many ways to use them as possible…and I have to say this was such a good choice!
Though the event we went to used the waffle toast for Kobe beef burgers, with these gorgeous tomatoes I decided to try my hand instead with Cheese and Herb Waffle Toast for a Bacon, Lettuce and Tomato Sandwich. Maybe the best BLT I’ve ever had!
I’m sure these waffles would be great in a lot of applications, but really try them now, when summer tomatoes are at their peak. Once they’re gone you will wish you had!
Bacon, Lettuce and Tomato Sandwiches with Cheese and Herb Waffle Toast
For the Waffles
- 2 eggs (separated)2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (or add 1 tsp of lemon juice to regular milk and let it sit for 5 min)
- 2 Tbsp melted butter
- 1/4 cup of green onion, chopped
- 3/4 cup of grated cheese (I used Tillamook White Cheddar - so good!)
For the Bacon, Lettuce and Tomato Sandwich
- 8 Waffles
- 8 pieces of lettuce
- 4 large tomato slices or the equivalent
- Salt and Pepper
- 12-16 slices of crisp bacon
- Mayonnaise (or my favorite...I combine mayonnaise with some whole grain mustard; approximately 2 Tbsp of Mayo combined with 1 tsp of mustard)
- Basil leaves for garnish
To Make the Waffles:
- Beat the egg whites until just firm; set aside.
- Add all the dry ingredients to a clean mixing bowl; whisk to combine.
- Beat the egg yolks and add them to the milk.
- Stir the liquid ingredients into the dry onesl
- Add melted butter and beat on low until just combined.
- Ad the shredded cheese and the green onion and mix in.
- Fold the egg whites into the mix and stir gently until just combined.
- Preheat your waffle iron. Add batter and cook according to manufacturers' directions.
To Construct the Sandwich, layer the components in this order:
- One waffle
- Slice of lettuce
- Tomato slice (salt and pepper the tomato)
- Dab on some Mayonnaise
- Slice of lettuce
- Second waffle
To serve, cut in half on the diagonal and skewer a basil leaf on each half.