Make-Ahead BLT Waffle Sandwiches
Whole wheat Cheddar waffles make this version of a BLT perfect for a weekend breakfast or brunch. You can even make the waffles ahead of time, freeze them, and reheat them in the toaster oven. Serve with mayonnaise or more Dijon mustard.
- Serves: 4 persons
- 8slices Smithfield® bacon
- 1cup whole wheat flour
- ½cup all-purpose flour
- 2teaspoons baking powder
- ½teaspoon kosher salt
- ½teaspoon black pepper
- 1½ cups whole milk
- ⅓cup melted butter, plus more for greasing
- 1½ cups sharp Cheddar cheese, grated
- ¼cup chopped fresh herbs, such as dill, parsley, and chives
- ¼cup Dijon mustard
- ¼cup maple syrup
- Romaine lettuce leaves
- Sliced tomatoes
Step 1Preheat the oven to 375 degrees F. Arrange bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees F.
Step 2Preheat a waffle iron to high.
Step 3In a large bowl, whisk the flours, baking powder, kosher salt, and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter, and egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs.
Step 4Brush the waffle iron with melted butter and spoon in about 1/2 of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.
Step 5Mix Dijon mustard and maple syrup. Set aside.
Step 6To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.