- 8 slices bacon
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1 1/2 cups whole milk
- 1/3 cup melted butter, plus more for brushing
- 1 egg (plus 4 more if you want to add an egg to the sandwich)
- 5 - 6 ounces sharp cheddar, grated (about 1 1/2 cups)
- 1/4 cup chopped fresh herbs, such as tarragon, parsley and chives
- 1/4 cup pure maple syrup or honey
- 1/4 cup Dijon mustard
- Romaine lettuce leaves
- Sliced tomatoes
Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees .
Preheat a waffle iron to high.
In a large bowl, whisk the flour, baking powder, kosher salt and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter and 1 egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs. Brush the waffle iron with melted butter and spoon in about half of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.
In a small bowl, stir together the maple syrup and mustard (or use store-bought honey-mustard). Slather 4 of the waffles with the maple mustard. Top with the bacon, lettuce and tomato. If you're really hungry, add an over-easy egg to each sandwich.