I happened to be flipping through old issues of Sunset yesterday, and found a gem from one of our favorite recipe contributors, reader Mickey Strang.
Mickey, now 88, started reading Sunset in the mid 1940s. She was 19 when she sent us her first recipe, and over the ensuing decades, dozens of great dishes followed. For this one, from December 2005, she crossed a bacon-lettuce-tomato sandwich with a waffle—surely two of any dad’s favorite foods—to create: the BLT Waffle!
BLT WAFFLEMakes 4 | 30 minutes
Waffles are not just for breakfast at Mickey Strang's house. This hybrid invention makes an easy dinner, too.
1 cup all-purpose flour2 teaspoons baking powderAbout 1/2 teaspoon salt1 cup milk2 large eggs, separated1/2 cup oil-packed dried tomatoes, drained and chopped (reserve oil)3 tablespoons oil reserved from dried tomatoes, or olive oil4 strips bacon (about 1 oz. total), cut in half lengthwise and crosswise2 teaspoons white wine vinegar1/4 teaspoon Dijon mustardFresh-ground pepper2 cups baby lettuce salad mix12 cherry tomatoes, cut in half
- In a large bowl, mix flour, baking powder, and 1/2 teaspoon salt. Add milk, egg yolks, dried tomatoes, and 2 tablespoons of the tomato oil; stir. In another large bowl, with a mixer on high speed, beat egg whites until soft peaks form. Fold whites into batter.
- Turn a waffle iron to high heat. Lightly spray both sides with cooking oil spray. When hot, pour about half of the batter (or an amount suited to your waffle maker) onto the waffle iron. Lay 2 pieces of bacon over the batter. Close waffle iron and bake until golden brown, 5 to 10 minutes. Remove waffles and keep warm on a baking sheet in a 200° oven. Repeat to cook remaining waffles.
- In a large bowl whisk together the remaining 1 tablespoon tomato oil, white wine vinegar, mustard, and salt and pepper to taste. Toss with the baby lettuce and cherry tomatoes.
- Top waffles with dressed salad.