Weeknight Wafflewich Recipe

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By Capper's Farmer | May 22, 2018

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Switch out regular bread for waffles to upgrade your ordinary sandwich recipe.
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    • 25 min


    • 15 min


    • 10 min


    • 6 servings



    • 1 can (12 oz.) evaporated milk, divided
    • 1 package (8 oz.) shredded cheddar cheese, divided
    • 3 cups plus 1 teaspoon all-purpose baking mix, divided
    • 3/4 cup water
    • 1 large egg, beaten
    • 3 tablespoons prepared yellow mustard
    • 12 slices turkey bacon, cooked, divided
    • 6 slices thin deli ham, divided


    For cheese sauce:

    • In a small saucepan, combine 3/4 cup evaporated milk with 1-1/2 cups cheese and 1 teaspoon baking mix. Cook over medium heat, stirring constantly, until cheese is melted and sauce has slightly thickened to a creamy cheese sauce consistency. Remove from heat; cover saucepan.

    For waffles:

    • In a medium bowl, whisk together remaining evaporated milk, water, remaining cheese, egg and mustard. Stir in remaining baking mix until well-blended.
    • Preheat a Belgian waffle maker according to manufacturer's directions. Pour about 1-1/4 cups batter onto waffle grid. Cook according to manufacturer's directions. Repeat with remaining batter, while keeping cooked waffles warm in the oven.
    • When all waffles are done, spread 2 tablespoons prepared cheese sauce evenly over one side of 6 waffle squares or rounds. Top each with 2 slices bacon and 1 slice ham; cover with remaining waffles squares or rounds to make wafflewiches.Editor's note: A standard waffle maker can also be used, but it will make about 18 standard-size waffles instead of 12 Belgian-size waffles. The amount of batter poured onto the waffle maker will need to be adjusted if using a standard waffle maker.This recipe originally ran in the October 2007 edition of Heart of the Home.

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