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.
- 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
- 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 Preheat a waffle iron to high.
- 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 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 Mix Dijon mustard and maple syrup. Set aside.
- 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.
- 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
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