Two sweet-salty finishings let guests craft their own signature sandwiches, but if you’re a purist, leave them off and let the (excellent) bacon speak for itself.
- ¼ cup (packed) dark brown sugar (optional)
- 4 teaspoons chipotle chile powder (optional)
- 4 teaspoons smoked paprika (optional)
- 1½ teaspoons kosher salt, divided (optional)
- ¼ cup pure maple syrup (optional)
- 2 tablespoons plus 2 teaspoons Dijon mustard (optional)
- ¼ teaspoon cayenne pepper (optional)
- 2 heads of red romaine lettuce, separated into individual leaves
- 4 large beefsteak tomatoes, sliced ¼-inch thick
- 16 ½-inch slices white bread, toasted, such as pan de mie
- Flaky sea salt, freshly ground pepper
Place racks in upper and lower thirds of oven; preheat to 400°.
If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
For plain bacon, divide between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain.
For flavored bacon, generously sprinkle desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.
Arrange bacon on a large platter and serve with lettuce, tomatoes, toast, mayonnaise, Sriracha Mayonnaise, Lemon-Herb Mayonnaise, sea salt, and pepper alongside for building sandwiches.
The Ultimate BLT Sandwich
Mitch Mandel and Thomas MacDonald
Is there any combination as rewarding and perfectly calibrated as a bacon, lettuce, and tomato sandwich? With the crispy, smoky bacon playing off the cool crunch of the lettuce and the acidic sweetness of ripe tomato, it's a top contender for Last Meal on Earth status. Bog down the BLT with bulky, sweetened bread and a sea of mayo, though, and the appeal vanishes—just as the caloric toll rises.
Instead of being slathered in a sea of sauce, we chose to crown our BLT with a soft, oozing fried egg—the only condiment you need. It adds gooey goodness and a punch of protein you'll be glad to have.
Nutrition: 450 calories, 20 g fat (6 g saturated), 840 mg sodium
Bacon and Cheese Choices:
And you can play around with various types of bacon (there are a lot of great bacons out there….this is a pleasurable exercise) or pancetta.
Instead of cheddar you also have the world-wide array of cheeses at your disposal. I just got back from a few days in Wisconsin, tasting tons of wonderful cheeses (yeah, yeah, I know, boo hoo, poor me), and I came away thinking this would become our summer of grilled cheese. This would not have been a tough sell to my family at any point, but after this sandwich? All in, baby.
And should a grill not be available to you, just make this on the stovetop, in a griddle pan if you have one, in a regular old pan if you don’t. A panini press would also be an excellent thought.
A marriage of a summer BLT and an actually-grilled grilled-cheese sandwich. These two sandwiches were meant to find each other and become one.
On the to-do list is trying a version of this with my California BLT (differences: avocados, sprouts, tarragon mayonnaise).
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Suggestions for the Ultimate BLT
- For added bulk, you can top your BLT with crunchy and sweet bean sprouts.
- I like to use a smear of mayo, but you could use Thousand Island dressing, Ranch, mustard, or honey mustard for extra flavor.
- For a quicker meal, use pre-cooked bacon. You can find it next to the regular bacon at the store. Or make several slices ahead of time and store them in the freezer.
- This sandwich is best topped with fresh, home grown tomatoes from the garden. YUM!
- I like to use a crisp layer of green leaf lettuce, but you can use iceberg, Romaine, arugula or even baby spinach for extra crispiness.
Ultimate BLT with Homemade Hashbrown
I know ther's more to life than sandwiches. But right now, I'm finding it hard to get my mind off the subject.
I made this BLT a couple of weeks ago when some friends came round the other day, I meant to take a few photos of it there and then for the blog, but it accidentally got eaten (ahem).
So I made it the next day, along with the genius idea of making a backup BLT in case of BLT related emergencies.
Because BLT related emergencies happen in my world.
But I haven't made it since, and looking at the pictures again is making me rather sad that I've already had soup for lunch.
This Ultimate BLT with Homemade Hashbrown has Layers of bacon, lettuce, tomato, cheese, three pieces of toast, a perfectly dippy fried egg and crispy golden homemade hashbrown.
Weekend breakfast is sorted! - After all it is National Breakfast week.
By the way, thank you so much if you entered the Amazon giveaway - we had nearly 100,000 entries!
Beth from Food Fashion and Fun will be announcing a winner soon, and the lucky winner will be contacted asap after that.
Happy National Breakfast week - are you cooking up anything special?
The Ultimate BLT
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I came up with the idea for this sandwich myself and after eating it I couldn’t believe how good it was. This sandwich would be fantastic at a tailgate party. The great thing about this sandwich is you can get everything ready the night before and simply put all the stuff in a cooler and you’re ready to party. The only thing you might want to do is take a small grill to reheat the bacon before you build this great BLT or cook the bacon there on your grill. You’re gonna love this sandwich!
Connor’s Ultimate BLT
So…apparently everyone thought I was sharing an (alcoholic) asparagus cocktail yesterday?
I’m happy to report that I am not that crazy and even though I do love asparagus a lot, and am very intrigued by this….concept, I can promise you that that will never happen around here. If that does happen, call the authorities because something is seriously wrong.
Thanks for the laughs though!
Instead, I’m compensating by sharing a very easy, very normal sandwich. Connor’s ultimate BLT sandwich to be exact. He used to live on BLT’s as a kid (or so he says), so I ended up making a new, upgraded version for him the other day.
Fuel for all of the studying he’s doing at the moment. I could argue that this is a nap inducing kinda sandwich, but to each their own.
The base is thick, toasted sourdough bread smeared with a little sriracha mayonnaise (I despise mayonnaise in practically every other form, but this I actually like!), and topped with peppery arugula, sliced tomato, bacon, a runny fried egg, and avocado.
So, really, this is not a BLT.
It is actually a BLTEA. Or a TABLE. Or BELTA! Pick your favorite. Either way, this sandwich is most definitely Friday food.
BLT Pasta Salad
The classic combo takes pasta form in this easy summer recipe.
Summer's arrival means potlucks, barbecues, picnics&mdashand lots and lots of pasta salad. Think of this BLT pasta salad as your entry point to all summer meals. Serve it for dinner with burgers and grilled meats, pack it up for a picnic lunch, or even make it on a Monday to snack on all week. (Any excuse for pasta, right?)
Along with the BLT components of this dish (bacon, lettuce, and tomato), the key to making this pasta salad so delicious is in the dressing. The mayo-based topping is made with one of our favorite kitchen hacks&mdashranch seasoning mix! It&rsquos creamy, herby, and packed with flavor.
Which pasta is best for pasta salad?
You can use any pasta shape you have handy, but bite-sized pasta with texture and holes is best to catch the dressing, herbs, and other toppings. Try bowties, shells, orecchiette, or penne&mdashor go for something with a spiral-shape like fusilli or cavatappi.
How long should pasta salad sit before serving?
This pasta salad recipe really is easy and works for just about any situation. If you&rsquore in a rush, you can eat it as soon as you mix it! But you can also make it ahead and keep it for up to 24 hours in the refrigerator. If making it the day before, keep the bacon and lettuce on the side until ready to serve. (Tossing them in just before will make sure they stay crunchy.) You&rsquoll also want to hold a small amount of dressing on the side to mix in right before serving. Alternatively, moisten the pasta salad before serving with an additional ¼ cup whole milk or buttermilk.
Should you rinse the pasta for pasta salad?
For a cold pasta salad, you certainly can (and should) rinse your pasta. Warning: This is not the case for hot pasta&mdashnever rinse pasta when you&rsquore making a hot dish. When it's cold, though, you actually want to stop the pasta from cooking further by using cold water to rinse off some of the starch so the pieces don&rsquot stick together. If you are cooking your pasta the day before, give it a rinse, then toss it with 1 teaspoon of olive oil (to prevent it from sticking together) and refrigerate in a covered container.
The Breadboard of Buffalo/ Facebook
With multiple locations in Wyoming, locals agree that The Breadboard is home to the best sandwiches in the state—and a few tourists were so impressed that they described the sandwiches as "the best ever!" This restaurant keeps things simple and classic, so it's the perfect place to get a good old-fashioned BLT.