Recipes 3 min read
Bacon Jam, Avocado & Gorgonzola Toasted Waffle Sandwiches — My Elvis Sandwich
WARNING: This sandwich is dangerously delicious and likely habit-forming.
I owe you an apology in advance. From the bottom of my bacon-enlarged heart (or, more accurately, bacon-enlarged bottom), I’m about to introduce you to something indulgent. These sandwiches are not low-fat, not loaded with whole grains, and not low in sodium. They have one redeeming quality: they taste incredibly good. Sometimes that’s more than enough.
You may remember the bacon jam post from last week. That jar of savory-sweet goodness changes everything.
Here’s the backstory: earlier this week my husband left on a business trip and the kids fell into the predictable slump—sullen, surly, and generally unpleasant. To turn things around I promised waffles for dinner, and like magic the mood shifted. At four o’clock, however, I realized I didn’t actually want waffles. I wanted something else entirely, but I’d already made a promise. Cue mild domestic tragedy and then, thankfully, inspiration.
As I reached for the sausage, my hand brushed the bacon jam. An avocado and a wedge of Gorgonzola were conveniently sitting on the shelf at eye level. Food has a way of speaking when you need it most. I was tired and irritable and hungry, and suddenly the happiest sandwich in the world presented itself: savory-sweet bacon jam layered on toasted buttermilk waffles with ripe avocado and crumbled Gorgonzola.
This is my personal Elvis sandwich. Elvis loved fried peanut butter, banana, and bacon, and he was onto something — but if he’d tasted this version, he would’ve been converted instantly.
Stop hesitating. Make one of these right now. Seriously.
Bacon Jam, Avocado and Gorgonzola Toasted Waffle Sandwiches | My Elvis Sandwich
Scroll to the bottom for an easy-print version of this recipe.
Ingredients (per sandwich):
- 2 leftover buttermilk waffles
- Up to 2 tablespoons bacon jam, slightly warmed
- 1/2 ripe avocado, sliced into strips
- 1–2 tablespoons Gorgonzola cheese, crumbled
Heat a heavy-bottomed frying pan over medium-high heat. Place the waffles in the pan and toast one side for about 1 minute, then flip to the other side. Immediately spread up to 1 tablespoon of warmed bacon jam on each waffle while the second side toasts. Cook until the waffles are golden brown and crisp.
Transfer the toasted waffles to a plate or cutting board. On one waffle, spread the jam side with half of the crumbled Gorgonzola, then arrange the avocado slices on top and sprinkle the remaining Gorgonzola over the avocado. Top with the second jam-covered waffle to form a sandwich.
Eat. Repeat.
This sandwich is unapologetically indulgent—smoky, savory, and sweet bacon jam with creamy avocado and tangy melting Gorgonzola, all between crisp, buttery waffles. If you try it, expect instant regret over how quickly it disappears and zero regrets about having eaten it.
Bacon Jam, Avocado and Gorgonzola Toasted Waffle Sandwiches | My Elvis Sandwich
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 leftover buttermilk waffles
- Up to 2 tablespoons bacon jam, slightly warmed
- 1/2 ripe avocado, sliced into strips
- 1–2 tablespoons Gorgonzola cheese, crumbled
Instructions
- Heat a heavy-bottomed frying pan over medium-high heat. Toast the waffles on one side about 1 minute, flip, and immediately spread up to 1 tablespoon of warmed bacon jam on each waffle. Toast the second side until golden and crisp. Transfer to a plate. On one jam-covered waffle, sprinkle half the Gorgonzola, top with avocado slices, then the remaining Gorgonzola. Close with the second waffle. Serve and enjoy.
Nutritional information is an estimate. Calculate precisely with the specific ingredients you use.
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