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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
- 1egg
- 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
Instructions
Step 1
Preheat 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 2
Preheat a waffle iron to high.Step 3
In 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 4
Brush 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 5
Mix Dijon mustard and maple syrup. Set aside.Step 6
To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.