Buttermilk Waffle BLT Sandwich
makes 6 sandwiches
For the Waffles:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch of black pepper
1 tablespoon granulated sugar
1/3 cup melted unsalted butter
2 large eggs
1 1/4 cup buttermilk
1/2 cup grated sharp cheddar cheese
For the Sandwich:
1/2 cup mayonnaise
2 tablespoons whole grain mustard
fresh cracked black pepper
12 slices thick bacon
2 ripe tomatoes, sliced
romaine lettuce leaves
sea salt for sprinkling the tomatoes
To cook the bacon, place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and arrange bacon slices in a single layer across the pan. Bake for 13 to 17 minutes, or until desired crispness is reached. Remove from the oven and transfer to a plate lined with paper towels to drain some of the oil. When cool enough to handle, slice the bacon in half.
To make the waffles, in a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and sugar.
In a medium bowl, whisk together melted butter, eggs, and buttermilk. Add the wet ingredients, all at once to the dry ingredients. Stir until just incorporated. Stir in the cheese. Try not to over-mix the batter. If a few lumps remain in the batter, that’s ok.
Cook according to your waffle machine instructions. Allow cooked waffles to rest on a wire rack to they don’t get soggy.
To assemble the sandwiches, in a small bowl stir together mayonnaise, mustard, and black pepper. Spread the mixture on each waffle. Top each waffle with four half slices of bacon, a few leaves of lettuce, and a few slices of tomato. Top with another waffle. Slice and half and serve!
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