Bacon lettuce tomato waffle-wiches are a fun twist on the beloved BLT. Fresh slices of juicy ripe tomatoes, crisp pieces of lettuce, and perfectly cooked pieces of thick-cut bacon along with a creamy herbed mayo spread and some salt and pepper for seasoning between two toasted waffles create a sandwich experience like no other!
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You can’t grow up in the South without eating tons of tomatoes.
They grow like crazy here and I grew up on a steady diet of my grandma’s garden fresh tomato sandwiches on toast.
These sandwiches are still the ultimate comfort food for me thanks to all the nostalgia they dredge up.
And my fun funky twist features all of the goodness of her tomato sandwiches in a fresh new way to enjoy.
Ingredients
To make these, you’ll need:
- Waffles– No need to make them homemade for this. Use your favorite plain or buttermilk variety of frozen waffles.
- Bacon– Cook it up crispy
- Tomatoes– Thinly sliced
- Lettuce– No need to use fancy lettuce here. Go for crisp iceberg lettuce for ultimate crunch.
For the herbed mayo you’ll need:
- Mayonnaise– Use real, full fat mayo and not mayonnaise style dressing.
- Garlic– Minced fresh garlic.
- Spices– Basil, dill, and any other spice you enjoy
How to Make
To make these waffle BLTs, start by making the herbed mayo.
To do it, whisk together the mayo, garlic, basil, and dill in a small bowl until evenly combined.
Cover the spread and refrigerate until ready to use it.
Then, line a baking sheet with parchment paper and lay the strips of bacon out on it.
Put the bacon in the cold oven, and then turn the oven on to 400 degrees and set the timer for 17 minutes.
When timer goes off, remove cookie sheets from the oven and transfer the crisp, cooked bacon to a paper towel lined plate.
Pat the bacon gently with the outer edges of the paper towel to remove any remaining grease.
Double toast the frozen waffles.
Now build the BLTs.
To do it, spread about 2 tablespoons of the seasoned mayo evenly out onto the inside of each waffle.
Then, top the prepared waffle with tomato slices, a couple lettuce leaves and 2 to 3 strips of bacon.
Finish the sandwiches off by topping with another prepared waffle.
Serve immediately so the waffles stay crisp and don’t get soggy.
Enjoy!
Can I make these ahead of time?
No, these waffle sandwiches will get soggy if you make them in advance.
If you want to do a little prep ahead, cook the bacon first.
Do I Have To Use Frozen Waffles?
While frozen waffles certainly make these sandwiches convenient, you can easily substitute homemade waffles.
We use the waffle recipe on a box of pancake mix and a mini waffle maker to make the perfect sized, fluffy waffles for these blt waffle-wiches.
If using homemade, remember to toast them just like you would the frozen variety. This way they hold up to the hearty filling and herbed mayo without getting soggy.
Tips and Tricks
- Make sure you double toast the waffles so they get nice and crunchy.
- Use your favorite herbs in the mayo. Other good options would be thyme, rosemary, and parsley.
- This is a fabulous way to use vine ripened fresh tomatoes.
Other Sandwich Recipes
Bacon lettuce tomato waffle-wiches are a summertime favorite in this family. Make them today and enjoy those sweet, summer tomatoes.
Looking for other sandwich recipes? Try these:
- Crockpot Barbecue Brisket Sandwiches
- Nutty Bird Sandwiches
- Virginia Style Chicken Club Sandwich
- Grilled Pimento Cheese Sandwich
- Chicken Bacon Ranch Sub Sandwiches
If you’ve tried these BACON LETTUCE TOMATO WAFFLE-WICHES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
BLT Waffle-Wiches with Herbed Mayo
Ingredients
- 8 frozen waffles
- 8-12 slices bacon
- 2 medium tomatoes thinly sliced
- 4-6 lettuce leaves
- 1 cup mayonnaise
- 4 cloves garlic minced
- 1-2 tbsp dried basil or to taste
- 1-2 tbsp fresh dill or to taste
Instructions
- In a small bowl whisk together the mayo, garlic, basil, and dill until evenly combined. Cover the spread and refrigerate until ready to use it.
- Line a baking sheet with parchment paper and lay the strips of bacon out on it. Put the bacon in the cold oven, and then turn the oven on to 400 degrees and set the timer for 17 minutes. When timer goes off, remove cookie sheets from the oven and transfer the crisp, cooked bacon to a paper towel lined plate. Pat the bacon gently with the outer edges of the paper towel to remove any remaining grease.
- Double toast the frozen waffles. Assemble the blt's by spreading roughly 2 tablespoons of the seasoned mayo evenly out onto the inside of each waffle. Top with tomato slices, a couple lettuce leaves and two - three strips of bacon. Top with another prepared waffle. Serve immediately so the waffles stay crisp and don't get soggy.
Notes
- Make sure you double toast the waffles so they get nice and crunchy.
- Use your favorite herbs in the mayo. Other good options would be thyme, rosemary, and parsley.
- This is a fabulous way to use vine ripened fresh tomatoes.
Nutrition
originally posted April 25, 2016
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Kerri Estella says
What a wonderful story and that sandwich looks Fricking amazing!
Quinn Caudill says
Thanks for the story about your family. Great memories often surround foods we eat. Pinned and shared!
4sonsrus says
That’s so true, Quinn! Thanks for sharing 🙂
kim says
Hey Meaghan! Thanks so much for such a great recipe! I’m excited to let you know that you will be featured on You Link It, We Make It tomorrow as my feature! Have a great day!
April R - Uncookie Cutter says
Congrats on your feature Meaghan, I can’t wait to try this one! Kim said it was YUM! Looks so cool!