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 Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 696 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• ½ cup all-purpose flour
• 1 cup whole wheat flour
• ½ teaspoon kosher salt
• ¼ cup maple syrup
• 1 ½ cups whole milk
• ¼ cup Dijon mustard
• ½ teaspoon black pepper
• 1 ½ cups sharp Cheddar cheese, grated
• 8 slices Smithfield® bacon
• ⅓ cup melted butter, plus more for greasing
• ¼ cup chopped fresh herbs, such as dill, parsley, and chives
• Romaine lettuce leaves
• Sliced tomatoes

Recipe 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.