For the best BLT sandwich recipe start with the classic BLT and then add a twist with flavored mayonnaise or bacon
- 8 Slices Whole Grain Bread or classic BLT's call for white bread
- 8 Slices Thick cut applewood smoked bacon
- 1 Large Heirloom tomato or roma, vine ripened
- 4 Leaves Romaine Lettuce use the cruncy heart
- 1/2 Cup Mayonnaise see post for mayonnaise variations
- 1 Teaspoon Lemon juice freshly squeezed
- 1 Teaspoon Capers drained
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Cook the bacon. If you are only making a couple of sandwiches fry the bacon in a skillet over medium heat, flip mid way, cook about 5 minutes per side until the bacon has rendered some fat but isn't so crispy it'll crumble when you handle it.
Drain cooked bacon on a paper towel lined plate.
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Slice tomato into 1/4" to 1/2" slices. Sprinkle with kosher salt and let sit
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Wash and dry lettuce leaves, use the crunchy heart leaves.
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Lightly toast bread in toaster.
If you choose to add cheese then you may want to make the BLT like you would a grilled cheese so that the cheese melts. Lightly spread both sides of the bread with plain mayonnaise, add cheese, bacon, tomato and other slice of bread.
Fry over medium heat, until a golden brown. Remove from heat and add lettuce.
Try these variations to kick up your BLT:
Horsey Sauce – Use ½ cup sour cream, 2 Tablespoons prepared horseradish sauce, 1 teaspoon fresh lemon juice and ¼ cup plain Greek yogurt.
Kicked Up Mayo #1 – ½ cup mayonnaise, 1 teaspoon fresh lemon juice, 1 teaspoon drained capers
Kicked Up Mayo #2 – ½ cup mayonnaise, 1 Tablespoon fresh lemon juice, 2 Tablespoons parsley, 1 minced garlic clove, 1 t anchovy paste, 1 teaspoon Dijon mustard
Kicked Up Mayo #3 – ½ cup mayonnaise, 1 chipotle pepper in adobo sauce, ½ teaspoon adobo sauce
Additions:
-Add peeled, slice avocado
-Use Canadian bacon or pancetta instead of bacon
-Add brie, goat cheese or cheddar cheese
-Add herbs to the mayonnaise like fresh basil, thyme, chives or cilantro