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!
Serves 4
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 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!)
- 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
Instructions
- 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.
- One waffle
- Slice of lettuce
- Tomato slice (salt and pepper the tomato)
- Bacon
- Dab on some Mayonnaise
- Slice of lettuce
- Second waffle
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