Published May 2nd
Prep 15m Cook 15m Additional - Ready In 30m
Servings 4 waffle sandwiches Calories 696

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.

Recipe Ingredients

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

Cooking Directions

  1. 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.
  2. 2 Preheat a waffle iron to high.
  3. 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.
  4. 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.
  5. 5 Mix Dijon mustard and maple syrup. Set aside.
  6. 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.

Nutrition Facts

  • Calories 696
  • Carbohydrate 57.8 g
  • Cholesterol 163.5 mg
  • Fat 41.1 g
  • Fiber 5 g
  • Protein 26.1 g
  • Saturated Fat 23.3 g
  • Sodium 1314.8 mg
  • Sugar 17.5 g

Chef's Notes

To freeze the waffles, place on a waxed paper-lined sheet tray. Freeze for 2 hours or until frozen. Once frozen, place into a plastic storage bag. To reheat, place the waffles into a toaster or toaster oven on the lowest power and cook until crisp.


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