Waffle BLT recipe
Elizabeth Barbone

You can use any waffle recipe you enjoy. Just be sure to stir in one teaspoon of finely chopped fresh rosemary and a half teaspoon of freshly ground black pepper.  


For the Basil-Garlic Mayonnaise
1/2 cup mayonnaise
10 basil leaves, finely chopped
1 small clove garlic, minced or put through a garlic press
freshly ground pepper and salt to taste

For the Topping
1 teaspoon olive oil
8 slices bacon, preferably smoked
Large bunch baby lettuce leaves or several large Romaine leaves torn into small pieces
2 large tomatoes, thickly sliced


For the Waffles

1 teaspoon freshly chopped rosemary

1/2 teaspoon freshly ground black pepper

  1. Prepare the Basil-Garlic Mayo: Stir together mayonnaise, basil, and garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready to serve.


  2. Prepare the Bacon: Heat oil in a large skillet over high heat until shimmering but not smoking. Add bacon. Cook until crisp, about five minutes per side. Transfer to a paper-towel lined plate.


  3. Prepare the waffles. Stir rosemary and black pepper into the batter. 

  4. Heat waffle iron according to manufacturer's directions. Spray iron generously with non-stick cooking spray. Spoon batter onto hot iron (amount of batter will vary depending on your iron) and bake until golden brown and crisp.


  5. Assemble: Remove waffles from iron. Break apart. Spread basil-garlic mayonnaise evenly over waffles. Top with lettuce, tomato and bacon slices. (You might need to break the bacon slices in half so they fit on the waffle.)

comments powered by Disqus

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.