BLT Waffle-Wiches with Herbed Mayo
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!
- 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
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.
- 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.
Calories: 779kcal | Carbohydrates: 33g | Protein: 12g | Fat: 67g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1068mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3407IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 6mg