BLT Chaffles

5 from 1 vote

This dish features the popular cheese waffle also known as chaffle. You can make chaffles with just egg and cheese though addition of a bit of coconut flour and psyllium give it a more bread like texture. These can also be made dairy-free. Once they cool, they crisp up a bit and are the perfect vehicle for a BLT with sriracha aioli. This would be excellent with a fried egg as well.

Course lunch, Main Course

Cuisine American

Keyword american, cheese, dairy-free, easy, lunch, main, nut-free, pork, sandwich

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 540kcal

Author Jenny Ross

Ingredients

For the Chaffle

1 egg
1/2 cup shredded mozzarella or cheddar, use Daiya cheese if dairy-free
1/2 teaspoon psyllium husk powder
1/2 tablespoon coconut flour
pinch of salt

For the BLT

2 strips bacon pre-cooked (see oven-cooked bacon)
lettuce torn
1/2 tomato sliced
1 tablespoon Sriracha aioli add sriracha to mayo and mix to taste

Get Recipe Ingredients

Instructions

Lightly beat egg then add the cheese and stir to combine. Sprinkle salt, psyllium, and coconut flour over top and stir to combine. Let sit 5 minutes for the coconut and psyllium to hydrate.
Heat a waffle iron on its highest setting. Add all of the batter to the iron for an open face sandwich or half of the batter if you’d like to make two chafes for sandwiching. Cook for 3-5 minutes, or until crisp. Remove the chaffle from the iron and allow it to cool for a few minutes, during which time it will crisp even more.
Once cooled, spread with aioli and layer with remaining BLT ingredients as desired.

Notes

Daiya brand cheese is a plant-based alternative that will melt and crisp similarly to traditional dairy-based cheese. It is slightly higher in carbohydrate than dairy-based cheese as it does contain some tapioca starch as well as chickpea and potato proteins. As such, this item should be used as an occasional treat only.

Nutrition