You know food is good when the chatter around the table stops. When all the talking has come to a halt because everyone is so busy savoring each bite.
That's what this sandwich does. Crunchy waffles spread with a creamy sweet, spicy spread, fresh peppery arugula, and the show stopper.... candied coffee bacon. I know coffee bacon sounds strange. It is not. It is genius, it is delicious, it is just wonderful. This whole sandwich deserves millions of beautiful words written about it, but I can't think of even a few. So I'm just going to be quiet. Eat another one and tell you all to go make one too.
Coffee Bacon Waffle Sandwiches
Recipe adapted from Joy the Baker's Coffee Bacon Sandwiches
8 slices of bacon
1/4 cup ground coffee
4 tbs dark brown sugar divided
2 tbs maple syrup
2 tbs water
4 cooked waffles
4 oz cream cheese (softened)
4 medjool dates pitted and chopped
2 tbs lemon juice
1/4 tsp red pepper flakes
handful of baby arugula
In a small bowl mix, coffee, 2 tbs brown sugar, maple syrup, and water together. In a large Tupperware container lay bacon out flat, it is ok if they overlap. Spread coffee mixture all over the bacon making sure it is all covered.
Cover and refrigerate overnight.
When you are ready to prepare the bacon, preheat oven to 375.
Lay bacon out flat on a baking sheet, using a paper towel wipe some (NOT ALL) of the coffee grounds off the top of the bacon. Sprinkle top with remaining brown sugar.
Bake for 15 minutes or until desired crispness.
While the bacon is baking, prepare your spread. In a small bowl mix cream cheese, dates, lemon and pepper flakes together. Spread over the tops of each waffle, place a layer of arugula on top of each one.
Once bacon has finished baking, allow to drain on a paper towel and then place 2 slices of bacon on each sandwich.
Then stuff your face and repeat.