Curried Waffle Club Sandwiches 4.000
Oct 25, 2006

It's best to assemble the filling ingredients before you start making the waffles. Serve with a bright-tasting coleslaw or a yogurt-cucumber salad. You may have a little chutney mayonnaise left over; it can be covered and refrigerated for up to 2 weeks.

Amounts can easily be doubled or tripled.

Servings: 4

Yield: Makes 4 sandwiches (eight to nine 4-inch-square waffles)

  • For the chutney mayonnaise
  • 1/4 cup Major Grey chutney or your favorite chutney, coarsely chopped
  • 1/2 cup reduced-fat mayonnaise
  • Salt
  • Freshly ground black pepper
  • For the sandwich fillings
  • 8 small leaves romaine or iceberg lettuce
  • 8 slices tomato
  • 8 slices (about 1/3 pound) turkey breast
  • 4 strips crisp bacon, cut in half
  • For the waffles
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 tablespoon Madras curry powder
  • 1 cup buttermilk
  • 1/4 cup low-sodium chicken stock
  • 1 large egg, lightly beaten
  • 3 tablespoons golden raisins, chopped, or whole currants
  • 2 tablespoons chopped walnuts or pecans
  • 2 tablespoons unsalted butter, melted


For the chutney mayonnaise: Combine the ingredients (adding salt and pepper to taste) in a small bowl. Cover and keep at room temperature while you prepare the waffles.

For the sandwich fillings: Have them ready near the work surface where you will assemble the sandwiches.

For the waffles: Preheat the waffle iron, and preheat the oven to 200 degrees. Place a baking sheet on the middle oven rack.

In a large bowl, combine the flour, baking powder, baking soda, salt and curry powder. Set aside.

In a separate medium bowl, combine the buttermilk, chicken stock and egg, stirring to mix well. Add the mixture to the dry ingredients bowl, mixing well. Add the raisins or currants, nuts and melted butter, stirring just to combine.

Lightly grease the hot waffle iron grids with nonstick spray oil, if necessary.

Pour 1/3 to 1/2 cup of the batter evenly on the heated grids, using a heatproof spatula to even out the batter. Close the lid and bake for 4 to 5 minutes (depending on the make of your waffle iron), or until the waffle is light brown and lightly crisped. Transfer to the baking sheet in the oven as you continue to make more waffles.

To assemble: Working with 2 waffles at a time, build each sandwich by placing a lettuce leaf on the waffle, then spread the lettuce with some of the chutney mayonnaise. Layer 2 tomato slices across the mayonnaise, 2 slices of the turkey breast, and 2 pieces of bacon strips and spread more chutney mayonnaise on them. Layer with another lettuce leaf and top with the second waffle. To serve, spear with toothpicks, cut in half and serve immediately.

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Recipe Source

Cookbook author Dorie Greenspan has updated this recipe from her "Waffles From Morning to Midnight" (William Morrow, 1993), which is out of print.

Tested by Bonnie S. Benwick.

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