Mike and I are BLT fans and have always loved the simplicity of this iconic sandwich. Imagine biting into perfectly toasted bread smeared with mayo then topped with crispy bacon, lettuce, and a juicy tomato… it’s not only satisfying but delicious. There’s so much goodness in this crunchy sandwich. It can’t be beat. Plus, it can be enjoyed for breakfast, lunch, or even dinner.
Several years ago, Mike and I decided it was time to cut back on our intake of carbohydrates and sugar. Which meant enjoying our beloved BLT was going to be a bit more challenging. One day while on YouTube, we came across a low carb waffle… called a chaffle. What is a chaffle you ask? Well, it’s a waffle with cheese as its base. I made the chaffle just to try it and both of us agreed it was damn delicious and would make a great bread replacement for our BLT.
This crazy but delicious alternative is now our new way of enjoying a more carb friendly BLT and the best part… to make the chaffle, all you need are four ingredients. It’s that simple!
Here’s what you will need:
- 1 egg
- 2 Tbsp. almond flour (blanched)
- ½ tsp. baking powder
- ½ cup shredded mozzarella cheese
The above ingredients make one serving.
Directions:
- Plug in your waffle maker * and set the level so that your chaffle cooks to a golden brown. I set my waffle maker level between 3 and 4.
- In a small bowl or a measuring cup (my preferred container), whisk the egg, add in almond flour and baking powder and mix.
- Add mozzarella cheese and mix again. I like to fill my ½ cup to the top and then some.
- Pour the mixture into your waffle maker, close the lid, and let the chaffle crisp up. The waffle maker will beep when ready.
- Once your chaffle is cooked, take it out using tongs and place on a cooling rack* or cutting board where you will assemble.
To assemble your BLT cut your chaffle along the center cut line, smear both half sections with mayo*, then layer with crispy bacon, lettuce and a tomato. Don’t forget to salt your tomato for that extra bit of zing.
Here’s some history regarding the iconic bacon, lettuce, and tomato sandwich, which we all know as a BLT. The exact origin is unknown, but some experts believe the BLT is a descendant of tea sandwiches that date back to the Victorian era. The first mention of a bacon, lettuce, tomato, and a slice of turkey, known as a Club Sandwich, was in the 1903 Good Housekeeping Everyday Cook Book. Then in 1920 the recipe for bacon, lettuce and tomato appeared in a British cookbook. It wasn’t until after World War II that the BLTs popularity boomed in America all due to the rapid expansion of supermarkets and the availability of ingredients such as lettuce and tomato all year long. The BLT is Britain’s favorite sandwich and ranks number two in the United States behind the ham sandwich. And as Paul Harvey would say…”now, you know the rest of the story.”
So from my kitchen to yours… bon appétit!
Tips:
I have the All-Clad Classic Stainless Steel Round Waffle Maker and have had it for years. This makes one large round waffle/chaffle 6.5” with four sections. I cut the chaffle in half and have a top and bottom for my sandwich.
I use a cooling rack to cool the chaffle after taking it out of the waffle maker. Once it has cooled slightly, I move the chaffle to my cutting board to assemble the sandwich.
My mayo of choice is making my own, but when I don’t have the time, I use Dukes Real Mayonnaise which has a nice zip to it.
