Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
BLT
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 841
- Total Fat
- 63 g
- Saturated Fat
- 18 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 17 g
- Protein
- 25 g
- Cholesterol
- 85 mg
- Sodium
- 1353 mg
Your job here is to add some little twist that makes this feel like you invented this sandwich, but not anything that interrupts its ICON status in the sandwich world. You can pan-fry your bacon or cook it in the air fryer, too. Here, I like to bake it crispy and not greasy. Sometimes I add a little brown sugar to the bacon, too. In this case, my twist is the dill relish and sugar to make sure the tomatoes taste as good as the ones we ate when we were kids. You can use milk bread, but I vote for thick slices of classic supermarket bread as the best here.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 841
- Total Fat
- 63 g
- Saturated Fat
- 18 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 17 g
- Protein
- 25 g
- Cholesterol
- 85 mg
- Sodium
- 1353 mg
Ingredients
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Directions
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- The bacon: Arrange the bacon in a single layer on a baking sheet lined with parchment. Top with another layer of parchment and cover with another baking sheet so the bacon is sandwiched tightly between the two.
- Cook the bacon: Place the tray in the center of the oven and bake, undisturbed, for 20 minutes. Check the bacon by lifting the top tray and parchment. If it’s not fairly crispy, return it to the oven and cook 10 to 15 minutes more. Check again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more. Be patient!
- Get ready: Arrange the tomato slices on a flat surface and season with salt and pepper. Sprinkle with the sugar and spoon the relish over them.
- Assemble the sandwiches: Lay 2 slices of the bread on a flat surface. Coat one side of each with a layer of mayonnaise. Top each with 4 slices of tomato. Break the bacon into 2 to 3 pieces each and top the tomatoes with it. Sprinkle the vinegar on the lettuce and top the bacon with it. Add a layer of mayonnaise to the other 2 slices of bread and top the sandwiches.
