BLT Waffle Sandwich

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 18g protein
• 42g carbs
• 32g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 3/4 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp chopped fresh chives
• 12 slices thick-cut bacon
• 2 large ripe tomatoes
• 8 butter lettuce leaves
• 1/3 cup mayonnaise
• 1/4 cup fresh basil leaves
• 1 tsp lemon juice
• as needed nonstick cooking spray

Instructions

1. 1Preheat a waffle iron to medium-high according to the manufacturer’s instructions and lightly coat the grids with nonstick cooking spray. In a large bowl whisk together the flour, cornmeal, baking powder, salt, and black pepper until evenly combined.
2. 2In a separate bowl whisk the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain; fold in the chives. The batter should be thick but pourable—let it rest five minutes while you prep the fillings.
3. 3Cook the bacon in a large skillet over medium heat until deeply crisp and golden, about 8 to 10 minutes, flipping once. Transfer to a paper-towel-lined plate to drain, then break each slice in half.
4. 4While the bacon cooks, slice the tomatoes into thick rounds and season lightly with salt and pepper. Stir the mayonnaise with the lemon juice and torn basil leaves for a quick herbed spread.
5. 5Scoop batter onto the hot waffle iron, close the lid, and cook until the waffles are deeply golden and crisp at the edges, typically 4 to 6 minutes depending on your iron. Transfer finished waffles to a wire rack so they stay crisp.
6. 6Repeat with remaining batter to yield eight waffle squares or four large waffles that you can split into sandwich halves. Keep finished waffles warm in a 200°F oven if needed.
7. 7Spread the basil mayonnaise generously on the underside of each waffle. Layer butter lettuce, two or three tomato slices, and three half-slices of bacon on four of the waffle pieces.
8. 8Top with the remaining waffles, press gently so the sandwich holds, and cut each sandwich in half on the diagonal if desired. Serve immediately while the waffles are still warm and crunchy against the cool tomato and crisp bacon.