Directions

1. Preheat oven to 400 degrees. Place bacon on a rimmed baking sheet, and bake until browned, 12 to 15 minutes. Set aside on paper towels.
2. Preheat a waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together flour, cornmeal, baking powder, salt, and sugar.
3. In a medium bowl, whisk together egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in grated cheese.
4. In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes.
6. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
7. In a medium skillet, heat remaining 2 tablespoons butter on medium high. Season tomato slices with salt and pepper; saute until lightly browned on the edges, about 1 1/2 minutes on each side. Set aside.
8. Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.