CHEDDAR CORNBREAD WAFFLE BLT WITH CHIPOTLE BUTTER.
A scrumptuous twist on the classic BLT
Provided by Tieghan Gerard
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a large mixing bowl, whisk together the buttermilk, eggs and honey. Add the flour, cornmeal, baking powder and salt and stir until just combined. It's OK if the batter is a little lumpy. Stir in the cheddar cheese, corn and Jalapeno. Allow the batter to sit 5-10 minutes.
- Preheat your waffle iron.
- Meanwhile, make the chipotle butter. In a small bowl, stir together the softened butter and chipotle peppers until combined.
- Cook the waffles according to your waffle iron's directions.
- To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes (seasoning them with salt + pepper), bacon + arugula. Add another waffle. Top with tomatoes, arugula and sliced avocado and finish off with a drizzle of maple syrup (DO IT). EAT! :)
Nutrition Facts : Calories 881 kcal, Carbohydrate 84 g, Protein 30 g, Fat 68 g, SaturatedFat 29 g, Cholesterol 210 mg, Sodium 949 mg, Fiber 8 g, Sugar 22 g, ServingSize 1 serving
CHEDDAR-CORNMEAL WAFFLE BLT
One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles made with cornmeal and sharp cheddar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Cook the bacon on a rimmed baking sheet, until browned, 12 to 15 minutes. Set aside on paper towels.
- Heat waffle iron. Reduce oven heat to 200 degrees. Into a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar.
- In a medium bowl, whisk together egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in the grated cheese.
- In a medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 to 5 minutes. until no steam emerges from waffle iron.
- Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
- Slice the tomatoes to a 1/2-inch thickness. Heat remaining butter in a medium skillet on medium high. Season tomato slices with salt and pepper; saute until lightly browned on the edges, about 1 1/2 minutes on each side. Set aside.
- Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.
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