W-BLT: It May Be Longer to Say, But It'll Catch On

A little while ago Sara of I Like to Cook posted a sandwich for everyday of the week. Each day she had a question about our favourite sandwiches and a trivia question. As if that wasn’t great enough all on its own, Sara offered up Julia Child’s Cooking with Master Chefs as a prize for some lucky person who could answer all 7 of her trivia questions. I happened to be that lucky person and am thrilled that I will soon be in possession of yet another cookbook, so thanks again Sara! Although I’m sure that all of the recipes in that book will be fantastic, I don’t think they’ll have one like mine… Sara’s daily questions got me thinking about what I like in a sandwich and also that I don’t make nearly enough of them. Especially amazing ones like this. As I’ve said before, waffles add years to your life so why not incorporate them into more meals? I’d never made a savoury waffle before so I figured I’d better play it safe and pair it with bacon, because bacon makes everything better.

You can label this sandwich another victory for the wonderful waffle! Imagine if you will, ripe tomatoes, crisp lettuce and homemade bacon, (drool) sandwiched between two sharp cheddar cheese waffles which have been slathered in baba ghanouj. Can you taste it yet? No? Well then you’d better get yourself into the kitchen to make it.

Once you’ve finished your W-BLT and have cleaned yourself up, (cause it’s a little messy), I’ve got a special request for you: a baba ghanoug recipe. I’ve tried a few times to make my own and it’s never turned out half as good as the stuff I buy at the store and that’s just not right. So if anyone is holding an amazingly good recipe that I can’t possibly ruin, (eggplants and I have had conflicts in the past) I would love if you would share it with me. Thanks!

Cheese Waffles (Adapted from Alton Brown)

½ cup all-purpose flour
½ cup whole-wheat flour
¼ teaspoon baking soda
½ teaspoon baking powder
Pinch salt
1 egg
8 ounces cottage cheese
1 cup extra old cheddar, grated
A few splashes of milk (varies depending on the consistency of your batter)
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder and salt. In another bowl beat together eggs and cottage cheese. Add the wet ingredients to the dry and stir until combined. Add milk until a proper waffle batter consistency is achieved. Stir in the grated cheese. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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Waffles + Bacon + Sandwich