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Author Notes: "Sandwich" really does not apply here. The very word conjures up rules about crusts, watercress and cucumbers.
When you take a buttermilk waffle and make it into a Buttermilk Black Pepper Bacon Waffle, then you coat it with butter, grill it in a pan and melt a half cup of cheese between those two slabs of bacon-y waffle divot-ed goodness... that my friends is a SAMMICH.
This perversion came about one day experimenting with savory waffles, throwing the fridge at a batch of waffle batter, nearing the end when I thought "Hey, I have bacon... and cheese...!"
Waffle recipes generally call for a 1/2 cup of fat/oil/melted butter. In this recipe, substituted half the oil for bacon fat ('cause that's how I roll) and skipped the salt all together, the bacon brings enough salt on it's own.
Pairs well with a cold beer and reality shows... - Food Gypsy
- 2 eggs
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 8 - 10 pieces peppered bacon (diced, cooked to brown, and cooled)
- 1/4 cup rendered bacon fat, cooled
- 2 cups aged cheddar (the sharper, the better)
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- Cook bacon. Drain, reserve 1/4 cup bacon fat and bacon.
- Preheat waffle iron.
- Beat eggs in large bowl with hand mixer until fluffy.
- Stir in flour, milk, vegetable oil, sugar, baking powder, salt and mix by hand or with electric mixer until smooth.
- Add cooked bacon and 1/4 cup bacon fat, fold in to batter.
- Coat waffle iron with a thin layer of oil or non-stick cooking spray if needed.
- Pour batter onto waffle iron and cook until golden brown. Allow waffles to cool (or make ahead and pop them in the fridge).
- Brush one side of waffle(s) with melted butter. Place, buttered-side down, in non-stick pan over medium-low heat. Add 1/2 cup grated aged cheddar, place second waffle on top, buttered side up.
- Allow cheese to melt, about 3 minutes. Carefully flip to toast other side of waffle, about 3 minutes.
- Remove from heat, cut and serve immediately with pickles... or BBQ sauce to dip.
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