Chicken and waffles is a great dish — nobody would deny that, except for chickens. But it’s not always the easiest thing to eat. You’ve got bones to deal with, plus sticky syrup, and worst of all, finite stomach capacity. Chicago restaurant Bel 50 has a solution: a boneless fried chicken sandwich, on waffle bread. Also in there: apple slaw and honey mustard glaze.
Ian: It looks like my breakfast ate my lunch.
Miles: The waffle does an excellent job absorbing the tears of gratitude I’m shedding over the fact that this sandwich exists.
Eva: Bread is feeling pretty inadequate right now.
Ian: Yup. Somewhere, someone is putting maple syrup on two slices of white bread and wondering why life is so hard.
Robert: This is a perfect solution to my problem of not getting my fingers greasy enough during lunch.
Ian: As far as breakfast fried chicken recipes go, this really beats Kellogg’s short lived “Special K-FC” cereal.
Miles: I hope other European countries follow suit. I for one am looking forward to fried chicken on a bed of haggis.
Miles: I’m running through the whole range of emotion here, from “Belgi-Um?” to “BelgiYUM!”
Miles: I mean, it’s good, but the texture of the sauce is a little phlegm-ish.
[The verdict: really quite delicious. Not only is this a well-constructed sandwich, the laws of physics dictate that it gets the normally huge chicken and waffles serving down to an almost reasonable size.]
More Salt coverage of chicken and waffles here.
Sandwich Monday is a satirical feature from the humorists at Wait! Wait! Don’t Tell Me.