We like waffles, and have been enjoying the chocolate waffles I recently posted about. They are just wonderful as a base for strawberry shortcake.

Here is a sandwich made in the waffle iron, the recipe is from Gourmet magazine:

Ham and Cheese Waffles

1/2 cup butter, softened
16 slices firm white sandwich bread
8 thin slices boiled ham
8 thin slices Swiss cheese

Butter one side of each side of bread, make sandwiches and cook in waffle iron for 4 to 6 minutes. Cut each sandwich into 4 triangles. Can be reheated in a 350 degree oven before cutting into triangles.

Another white bread to waffles transformation is French Toast Waffles, a recipe from The Joy of Cooking of all places. I made it for years before Mr. Kitchentales realized I didn't start with a batter made from scratch.

French Toast Waffles

White bread
Eggs
Milk
(1/4 teaspoon ground cinnamon)

Prepare the bread as for French toast, soaking it in the beaten milk and egg mixture. Cinnamon gives it a different flavor twist. Bake in the greased waffle iron until no longer soggy.

I don't know where I got this next recipe.

Cheddar Cornmeal Waffle BLT

8 ounces bacon
1 1/2 cups all-purpose flour
1 1/2 cups yellow corn meal
2 tablespoons baking powder
2 teaspoons salt, plus more for tomatoes
3 tablespoons sugar
4 eggs, separated
2 cups milk
8 tablespoons (1 stick) butter, melted, plus 1 to 2 tablespoons for tomatoes
1 1/2 cups sharp cheddar cheese, grated
1 1/4 pounds green tomatoes
Freshly ground pepper
3 tablespoons mayonnaise, or to taste
1 small head red-leaf lettuce

1. Heat oven to 400 degrees. Cook the bacon on a baking sheet until browned, 12 to 15 minutes. Set aside on paper towels.
2. Heat waffle iron. Reduce oven heat to 200 degrees. In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
3. In a medium bowl, whisk together the egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in the grated cheddar cheese.
4. In a medium bowl, beat the egg whites until stiff but not dry. Fold into the batter.
5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 to 5 minutes, until no steam emerges from waffle iron.
6. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
7. Slice the tomatoes to a 1/2-inch thickness. Heat remaining butter in a medium skillet on medium high. Season tomatoes with salt and pepper; sauté about 1 1/2 minutes on each side, until lightly browned on the edges. Set aside.
8. Spread waffles with mayonnaise, then layer half of them with bacon, tomatoes, and lettuce. Sandwich together, and serve.