Recipe: WWII Waffle-wiches

Okay, so this isn't exactly the Battle of the Bulge, but it does combine Belgians and Italians in a big, beautiful breakfast symphony. Enjoy!

Ingredients:

1 c. prepared waffle batter (store-bought or homemade; it doesn't matter)
8 eggs
1 lb. sweet sopressata or genoa salami, thinly sliced
8 slices provelone or mozzarella cheese
cooking spray
black pepper, to taste

Directions:

Preheat waffle iron to desired temperature (I like mine very light).  In the meantime, heat a medium-sized skillet over medium-high heat.  Separate the meat into individual slices and fry each until almost crispy.  Drain on paper towels; set aside.  Pour the batter onto the hot iron, leaving the center dry (the waffle mix will expand and fill it in as it cooks).  Cook according to the iron's directions.  You should have enough mix for 4 waffles.  When the waffles are done, separate them into 16 quarters; set aside.  Do not cover them or they will get soggy.  Wipe the skillet clean, then cook the eggs as desired (over medium work well for these sandwiches).  Flip the eggs, then top with cheese.  Cover skillet with lid until cheese melts, then assemble the sandwiches.  Sprinkle with black pepper, then top with waffle quarters.  Makes 8 sandwiches.

Note: for a heartier breakfast, you can serve the sandwiches as waffle halves.  This recipe will then make 4 very mighty sandwiches.