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Cornmeal Waffle Slider Sandwiches Recipe
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Cornmeal Waffle Slider Sandwiches Recipe

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Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 1 cup 2% milk
  • 3 tablespoons butter, melted
  • 1/2 cup shredded cheddar cheese
  • 6 tablespoons mayonnaise
  • 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and drained
  • 2 small tomatoes, sliced
  • Salt and pepper to taste

Nutritional Facts

1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.

Directions

  1. Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
  2. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
  3. Spread mayonnaise evenly over six waffle pieces; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.
Try them as sliders: Drop batter by tablespoonfuls onto waffle maker to form mini waffles.
Originally published as Cornmeal Waffle Sandwiches in Quick Cooking July/August 2000, p12


Reviews for Cornmeal Waffle Slider Sandwiches

AVERAGE RATING
(4)
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5 Star
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4 Star
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MY REVIEW
Shoes58 User ID: 2519954 235721
Reviewed Oct. 27, 2015

"Always looking for new ways to serve breakfast for dinner. This recipe shot up to the head of the list as a hearty, delicious member of that class. Especially good for me, who believes all food is better in a sandwich!"

MY REVIEW
Jeeper User ID: 97475 55267
Reviewed Aug. 6, 2010

"We love this recipe. I often make it for a quick dinner. I usually double the recipe to feed my family and have enough leftovers for lunch the next day. I also do not separate my eggs. To lower the fat content I use 1T butter or Smart Balance and I will use bacon bits instead of bacon."

MY REVIEW
herosquad User ID: 2340275 23419
Reviewed Mar. 26, 2010

"Fantastic, easy, and a wonderful change of pace. You won't be disappointed."

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