Traverse City Record-Eagle


Toasted Waffle Sandwiches

Rebecca LindamoodI apologize for what I’m about to introduce to you. Truly.  Deeply.  From the bottom of my bacon-enlarged bottom.  I’d say my heart, but my bottom’s bigger, especially after discovering these sandwiches.  And that’s a fact. Low-fat?  Heck no. Loaded with whole-grains?  No way. Low in sodium? Er, uh uh. There’s nothing at all redeeming about these other than the fact that they taste so darned good.  Sometimes, though, that just has to be enough.

You might recall the bacon jam post.  (If you haven’t read it yet, hie thee hence and pronto! It’s going to change your life.)

Let me tell you a little story.  Earlier this week, my husband went on a business trip.  The minions, they were crushed.  Then they got surly.  And a house full of surly boys is no place for a tired mama. I thought fast and promised something I knew would turn the tide: waffles for dinner.  It worked like a charm*.  All the stink-eyes brightened up and there was much anticipation. The rest of the day was smooth as an egg.

*Yes.  My children are that fickle.

At four o’clock, I realized something.  I didn’t want waffles.  At all. I wanted jangsanjeok or broccoli soup. But there was no way out; I had used the “P” word.  I was crushed.  Then I got surly.

Then I got inspired.

My hand brushed against the bacon jam while I was reaching for the pork sausage in the refrigerator. Then an avocado and a hunk of Gorgonzola magically appeared in front of my eyes.  Well, they were right at eye level on the shelf, but -hey!- at least I noticed them. That was a minor miracle on that particular day.

Don’t you just love it when food speaks to you? The best things come when you least expect them. I was irritable, I was tired, I was hungry and the happiest sandwich in the world practically fell into my lap. Savoury and sweet bacon jam on toasted, crispy buttermilk waffles with perfectly ripe avocado slices and Gorgonzola cheese stuffed inside.

Great googly moogly!

This is my own personal Elvis Sandwich.  Fried peanut butter, banana and bacon?  Eh, alright. Elvis was onto something.  But if he had ever had one of these he would’ve been converted in an instant. He would’ve started singing.

Love me tender, love me true.  Never let me go…”

Forget my warning. You need to get yourself one (or more) of these. Right. Now.

I never said I was high-class, that would just be a lie.  Now if you’ll excuse me, I have to go make myself another sandwich. I think I’d better stay away from the white bedazzled jumpsuits.

Bacon Jam, Avocado and Gorgonzola and Toasted Waffle Sandwiches | My Elvis Sandwich

Click here then scroll to the bottom for an easy-print version of this recipe!

Ingredients per Sandwich:

  • 2 leftover buttermilk waffles
  • up to 2 tablespoons bacon jam (recipe available here), slightly warmed
  • 1/2 of a perfectly ripe avocado, sliced into strips
  • 1-2 tablespoons Gorgonzola cheese, crumbled

Heat a heavy bottomed frying pan over medium high heat.  Lay the waffles on the surface of the pan and toast for about 1 minute. Flip the waffles over to toast the other side.  Immediately spread up to 1 tablespoon of bacon jam on each waffle. Toast the second side of the waffles until golden brown and crisp. Transfer waffles over to a cutting board or plate.  Sprinkle half of the Gorgonzola over the jam side of one waffle, top with avocado slices, and the rest of the Gorgonzola cheese.

Add the second waffle. Eat. Repeat.

One more time, please let me apologize for introducing you to this.  I do.  I’m so sorry.

What?  No.  I’m not laughing evilly right now.


The post above is taken from Rebecca Lindamood’s blog archives. For her most recent recipes, kitchen tips and parenting adventures, visit Rebecca also writes a monthly column in the Record-Eagle’s Food section.

  • Bob

    You are an evil woman Rebecca.  My mouth says yes, but my mind tells my genetically
    predisposed heart not for you fat boy.

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