BALT Waffle Sandwiches
Cut Vegetables
Ingredients
- 8 slices center-cut bacon
- ¼ cup reduced-fat mayonnaise
- 1 Tbsp Ranch dressing mix
- 8 frozen multigrain waffles, toasted
- 1 head butter lettuce, leaves separated
- 2 tomatoes, sliced
- 1 avocado, sliced
Instructions
- Cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain on paper towels.
- Whisk together mayonnaise and Ranch dressing mix in a small bowl; spread over toasted waffles.
- Layer lettuce, tomato, bacon, and sliced avocado on 4 waffles, mayonnaise sides up. Top with remaining waffles, mayonnaise sides down, to make sandwiches.
Side Dish Ingredients
- 1 English cucumber, sliced
- 2 carrots, cut into sticks
Side Dish Instructions
- Serve vegetables with sandwiches.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
370
|
20
|
390
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 39 | 5 | 44 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 925 | 21 | 946 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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