BLT Waffle Sandwich

Serves 4 · 20 min prep · 25 min cook

Ingredients

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

Instructions

1. 1Preheat your waffle iron to medium-high, about 375°F, and lightly coat the grids with cooking spray so the batter releases cleanly.
2. 2In a large bowl whisk together the flour, cornmeal, baking powder, salt, and black pepper until evenly combined and free of lumps.
3. 3In a separate bowl beat the buttermilk, eggs, and melted butter until smooth, then fold in the chopped fresh basil.
4. 4Pour the wet mixture into the dry ingredients and stir gently just until a thick, pourable batter forms; a few small lumps are fine and keep the waffles tender.
5. 5Scoop batter onto the hot iron, close the lid, and cook until the waffles are deep golden and crisp at the edges, about 4 to 5 minutes; transfer finished waffles to a wire rack so they stay crisp.
6. 6While the waffles cook, arrange the bacon in a single layer in a large skillet over medium heat and cook, flipping occasionally, until browned and crisp, 8 to 10 minutes; drain on paper towels.
7. 7Stir together the mayonnaise, lemon juice, and garlic powder in a small bowl to make a quick basil-friendly spread.
8. 8Slice the tomatoes into thick rounds and pat them lightly with a paper towel so excess juice does not sog the sandwich.
9. 9To assemble, spread the seasoned mayonnaise on one side of each waffle. Layer lettuce, tomato slices, and three strips of bacon between two waffles, pressing gently so the sandwich holds.
10. 10Cut each sandwich in half on the diagonal if desired and serve immediately while the waffles are still warm and crunchy against the cool tomato and crisp bacon.