Waffle BLT with Heirloom Tomatoes

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 18g protein
• 48g carbs
• 40g fat
• 4g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 4 tbsp unsalted butter, melted
• 12 slices thick-cut bacon
• 2 large heirloom tomatoes
• 8 butter lettuce leaves
• 1/3 cup mayonnaise
• 1/4 cup fresh basil leaves
• 1/2 tsp black pepper
• as needed cooking spray

Instructions

1. 1Preheat a standard waffle maker to medium-high until the ready light indicates it is hot. In a mixing bowl whisk the flour, baking powder, and salt until evenly combined.
2. 2Crack the eggs into a second bowl, add the milk and melted butter, and whisk until smooth. Pour the wet mixture into the dry ingredients and stir just until a slightly lumpy batter forms; do not overmix.
3. 3Lightly mist the waffle plates with cooking spray. Scoop batter onto the center of the lower plate, close the lid, and cook until the waffle is deep golden and crisp at the edges, about 4 to 5 minutes. Transfer finished waffles to a wire rack so they stay crisp while you repeat with remaining batter.
4. 4While the waffles cook, arrange the bacon in a single layer in a large cold skillet. Set the skillet over medium heat and cook, turning occasionally, until the strips are browned and crisp, 8 to 12 minutes total. Drain on paper towels.
5. 5Core the heirloom tomatoes and slice them into thick rounds half an inch thick. Season both sides lightly with black pepper so the juices start to bloom.
6. 6Tear the butter lettuce into sandwich-size pieces and pat dry if needed. Stack the fresh basil leaves, roll them loosely, and cut into thin ribbons.
7. 7Split each waffle horizontally with a serrated knife to create top and bottom halves, or use whole thinner waffles as single layers if your maker produces them that way.
8. 8Spread a generous layer of mayonnaise on the cut sides of every waffle half. Layer lettuce, two or three tomato slices, three bacon strips, and a sprinkle of basil ribbons on the bottom half.
9. 9Cap with the top waffle half and press gently so the sandwich holds together. Cut each sandwich on the diagonal if desired and serve immediately while the waffle is still warm and crisp against the cool tomatoes.