We came up with this recipe by accident. After a long day hiking in the Redwoods, Greg and I arrived home as a storm settled over the area for the evening. As the rain pelted our windows, it just felt like a night for some comfort food. The only problem was, we could not agree on what to make for dinner. Typically when this happens, we just let everyone fend for themselves. That night, Greg was craving waffles and I wanted grilled cheese. I let Greg take over the kitchen to start making his beer battered waffles. Once he whipped together the waffle mixture, I entered the kitchen to start making my grilled cheese sandwich. I opened the pantry cabinet door and unbeknownst to me, our daughter had eaten the remaining pieces of a sourdough loaf the previous day. It was already getting late and I was too tired to run to the store. Greg noticed my disappointment and suggested for me to grab a waffle and put some cheese on it. At first, I thought he was kidding. But as we stood in the kitchen, mulling over the idea of a beer-battered waffle, grilled cheese sandwich, it sounded too amazing to turn down. I suggested for Greg to use some Applewood Bacon in the waffle batter and he chopped and added it. I went to the fridge and took out three of my favorite Rumiano cheese: Organic Fontina, Organic Smoked Mozzarella, and Organic Gouda. I grated each cheese and then as the waffles were cooked, heated a pan and used the waffles as I would a piece of bread for grilled cheese. The end result was just as amazing as it sounds. Beer Battered Bacon Waffles are quite a mouthful: a gooey, cheesy, delicious one at that! This recipe has become a family legend, making its way up the Oregon Coast, back east to the other cheese state, Wisconsin, and even down South to relatives and friends in Texas. One family member recently got a hold of the recipe and said, “It’s what dreams are made of”… We couldn’t agree more!
