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Ultimate BLT Sandwich Recipes

Our farmer’s market in Boulder, Colorado opened for the season last weekend. I’m starting to think about my garden, fresh herbs, heirloom tomatoes and my favorite sandwich… the BLT.  Is there anything better then a freshly made BLT with rustic bread, thick sliced smoked bacon and juicy heirloom tomatoes? I think not.

Variations of the BLT are endless from the classic to gourmet. People get pretty passionate about how they like their sandwich. Although I’m a bit of a traditional girl, I do like some creative spins now and then. I’ll take mine on sliced sourdough with just mayo and a little salt and pepper.

So, how do you like your BLT?

All variations yield 2 sandwiches

CLASSIC:

Ingredients:

  • 4 slices good quality sourdough bread
  • 4 slices thick cut applewood smoked butcher’s bacon
  • 4 TBSP mayonnaise
  • 1 heirloom tomato, thinly sliced (or any good ripe tomato if you don’t have heirlooms)
  • butter lettuce leafs (2-3)
  • Sea salt
  • pepper

SOUTHWESTERN:

Ingredients:

  • 4 slices good quality sourdough bread
  • 4 slices thick cut applewood smoked butcher’s bacon
  • 4 TBSP mayonnaise
  • 1 tsp chipotle chile in adobo sauce, chopped
  • 1 heirloom tomato, thinly sliced
  • butter lettuce leafs (2-3)
  • handful of cilantro leaves
  • thinly sliced jalapenos
  • Sea salt
  • pepper

Swirl chipotle in mayo before assembling sandwich

BREAKFAST BLT:

Ingredients:

  • 4 slices good quality wheat bread
  • 4 slices thick cut applewood smoked butcher’s bacon
  • 2 eggs, fried
  • 4 TBSP mayonnaise
  • 1 heirloom tomato, thinly sliced
  • 2 slices of pepper jack cheese
  • butter lettuce leafs (2-3)
  • Sea salt
  • pepper

Fry eggs.  Place cheese over eggs on one slice of bread – place in toaster oven for 1 minute to melt cheese – but don’t overcook.  Assemble remaining ingredients.

CALIFORNIA:

Ingredients:

  • 4 slices good quality sourdough bread
  • 4 slices thick cut applewood smoked butcher’s bacon
  • 1 ripe Haas avocado, pitted and thinly sliced
  • 1/2 Meyer lemon, juiced (swirl into mayonnaise before assembling)
  • 4 TBSP mayonnaise
  • 1 heirloom tomato, thinly sliced
  • 2 slices of pepper jack cheese
  • butter lettuce leafs (2-3)
  • sprouts
  • Sea salt
  • pepper

PESTO-GOAT CHEESE:

Ingredients:

  • 1/2 loaf herbed focaccia bread, about 8”³ square
  • 1 to 2 oz. Pesto Goat Cheese (or plain if you prefer)
  • 3/4 cup spring mix lettuce, loosely packed
  • 4 slices bacon, cooked
  • 4 slices heirloom tomatos
  • kosher salt and cracked pepper

Preheat your oven or toaster oven on broil.  Slice the focaccia bread into four even pieces, and then slice each piece in half lengthwise.  Place the bread slice cut-side-up on a sheet pan.  Evenly spread the goat cheese on each slice.  Broil the bread for 30 seconds or until the cheese has melted.

Remove the bread from the broiler and begin to layer the remaining ingredients onto of the bottom slice.  I used two slices of bacon and two slices of tomato for each sandwich.  Sprinkle a pinch of salt and pepper onto of the tomatoes.  Cap the sandwich with the top and enjoy.

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