In a medium-sized shallow bowl add 1/4 cup milk, 1/4 cup heavy cream, 1 tsp vanilla and a pinch of salt and pepper. Wisk until well combined. Set aside.
Spread a thin layer of dijon mustard over one side of each waffle
With the unseasoned side of one waffle facing down add 1 oz of the shredded gouda, the sliced meats and then the remaining shredded gouda and that order. Top with the other waffle with the dijon mustard seasoned side facing down towards the cheese. Press down on the top of the sandwich to help the cheese, meat and waffles stick together as one unit.
This sandwich is best served immediately. Gruyere cheese can be substituted for Gouda.