The Boardwalk Chaffle BLT

Ingredients

• 2 tsp Salted Perfection Perfect Salt
• 4 large eggs
• 2 cups shredded low-moisture mozzarella cheese
• 2 tbsp almond flour
• 1 lb thick-cut bacon
• 1 large heirloom tomato, sliced thick
• 4 leaves butter lettuce, washed and dried
• 4 tbsp mayonnaise

Instructions

1. First, we need to treat that bacon with respect. Preheat your oven to 400°F. Lay the bacon strips out on a parchment-lined baking sheet—do not let them overlap, they need personal space to crisp up. Roast them for 18–20 minutes until they are mahogany and crisp. Drain them on paper towels, but save a little of that fat if you are feeling wild.
2. While the bacon sings in the oven, let's make the 'bread'. In a medium bowl, whisk the eggs until they are smooth. Fold in the shredded mozzarella, almond flour, and 1 teaspoon of the Salted Perfection Perfect Salt. This batter is going to look thick and cheesy, exactly how we want it.
3. Heat your mini waffle iron (or a standard one) and grease it lightly. Spoon about half a cup of the batter into the center. Close the lid and let it cook for 3–4 minutes until the steam stops rising and the waffle is golden brown and crispy. Repeat until you have 4 beautiful chaffles. Let them cool on a wire rack for a minute; this step is crucial so they firm up and do not get soggy.
4. Slice that heirloom tomato thick—I want to see the juice. Season the slices generously with the remaining Salted Perfection Perfect Salt. The garlic and black pepper in the blend are going to wake up that tomato flavor like you wouldn't believe.
5. Now, the build. Lay down two chaffles. Slather them with mayonnaise. Top with the crisp lettuce, those seasoned tomatoes, and a generous pile of bacon. Cap it off with the other two chaffles. Press down gently, take a deep breath, and enjoy. DUNZO!