Waffle Sandwich (with bacon!)

After giving in to the the temptation of a nutella and organic raspberry jam waffle at a downtown waffle cart after a disheartening Blazer loss, we felt that the only proper thing to do to follow up a delicious waffle was to eat more delicious waffles. And since you are reading this and I am writing this, you can probably infer with a fair amount of certainty that that was exactly what we did. Since we went sweet with the vendor grub, we went savory back home. Behold, the majesty:

The waffle was my first attempt at a Liege-style waffle, meaning that the waffle was made with waffle dough instead of a more typical batter. Once the waffle dough is allowed to rise, you fold in the sugar so that it caramelizes on the exterior of the waffle as it cooks, creating a sweet and very crispy exterior and a pillowy soft interior. In short - it is awesome.

To complete the sandwich, I cooked up some black forest bacon, cut as thick as a 2 x 4, layered on some deli turkey and havarti cheese, canceled my previous appointments, turned the phone off, threw the Do Not Disturb sign on the front door, and had at it.

Two points for bacon. And infinity billion points for waffles.

--Isaac.