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.
Provided by Rachael Ray Every Day
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- Preheat a waffle iron to high.
- 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.
- 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.
- Mix Dijon mustard and maple syrup. Set aside.
- To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.
Nutrition Facts : Calories 696 calories, Carbohydrate 57.8 g, Cholesterol 163.5 mg, Fat 41.1 g, Fiber 5 g, Protein 26.1 g, SaturatedFat 23.3 g, Sodium 1314.8 mg, Sugar 17.5 g
BREAKFAST BLT WAFFLES
I'm not a big fan of sweets for breakfast, but I love a crisp waffle. My son and I tried these BLT waffles, and they were a huge success! We used gluten-free, dairy-free waffles with fantastic results. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Breakfast
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 1 egg, cheese and 2 bacon strips. If desired, serve with chipotle mayonnaise and parsley.
Nutrition Facts : Calories 382 calories, Fat 26g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 695mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BLT WAFFLE SANDWICH
You'll never opt for bread again! These are fun, filling and delicious. Inspired by recipes from JoyTheBaker.com and Rachael Ray.
Provided by Mandy at Food.com
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare waffles ahead of time per waffle maker directions (or while bacon in step #2 cooks). Cool on wire racks.
- Place the bacon on a lined sheet pan and roast in a 400-degree oven for 15-20 mins or until crisp.
- Slice tomatoes and wash lettuce, set aside.
- In a small bowl, make maple-mustard sauce by stirring the three ingredients together. Add salt and pepper to taste. Add more mustard or maple depending on your preference.
- Blot bacon. Once bacon and waffles are cooled, prep the sandwiches: Slather one waffle with sauce, layer with arugula, tomatoes and bacon. Sprinkle with salt and pepper as you like. Top with another waffle. Slice in half and enjoy!
Nutrition Facts : Calories 1042.9, Fat 74.2, SaturatedFat 21.5, Cholesterol 181.6, Sodium 1919.3, Carbohydrate 67.4, Fiber 1.2, Sugar 13.9, Protein 26.3
BLT WAFFLE SLIDERS
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. -Stacy Joura, Stoneboro, Pennsylvania.
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese., In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer's directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter., Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.
Nutrition Facts : Calories 224 calories, Fat 14g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 574mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
CHEDDAR-CORNMEAL WAFFLE BLT
One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles made with cornmeal and sharp cheddar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Cook the bacon on a rimmed baking sheet, until browned, 12 to 15 minutes. Set aside on paper towels.
- Heat waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
- 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 the grated cheese.
- In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 to 5 minutes. until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
- Slice the tomatoes to a 1/2-inch thickness. Heat remaining butter in a medium skillet 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.
- Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.
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