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1
Make the Chutney-Mayonnaiseyou can use the chutney straight from the jar, but it spreads easier if it is chopped in a blender or food processor; combine the chutney and mayonnaise; season to taste with salt and pepper.
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2
Can be made up to 2 weeks ahead, kept tightly covered in the refrigerator.
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3
*Assemble the filling ingredients before you start making the waffles.
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4
Make the wafflespreheat waffle iron.
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5
Melt butter and set aside.
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6
In a bowl, whisk the flour, baking powder, baking soda, salt, and curry powder together.
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7
In another bowl, beat the buttermilk, broth, and egg together until well blended.
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8
Pour liquid ingredients over the dry ingredients; whisk to combine.
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9
Stir in raisins and nuts, then melted butter.
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10
Lightly butter or spray waffle iron; spoon out 1/2 cup batter onto the grids.
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11
Spread the batter evenly over the grids with a wooden spoon.
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12
Close the lid and bake until golden and lightly crisped.
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13
Assemble the sandwichesworking with 2 waffles at a time, build sandwich by placing a lettuce leaf on the less pretty side of a waffle.
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14
Spread the lettuce with Chutney Mayonnaise, then arrange 4 slices of tomato on the lettuce, 3 slices of turkey, and 3 slices of bacon, and spread with more Chutney Mayonnaise.
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15
Cover with another lettuce leaf and top with the second waffle, pretty side up.
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16
Make another sandwich the same way.
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17
To servecut into quarters and stick frill-topped toothpicks in to hold together.
