Use the best tomatoes. Put away the fancy bread. And most importantly: Don't f&%k with it.

The Best BLT Sandwich Recipe (Bacon, Lettuce, and Tomato)

thick-cut, naturally cured bacon (see note)

sandwich bread,

(30 milliliters) homemade or store-bought mayonnaise (see note)

iceberg lettuce (see note)

tomato

Coarse sea salt,

black pepper

Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.

Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.

Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.

Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.

This reminded us of a BLT.  It does sound strange, but we loved the way all the textures and flavors were perfect together. It's sweet, smoky, and savory. This is a great way to use up the abundance of tomatoes this time of year.

Bacon Onion Tomato Pie

pie shell

tomatoes,

bacon,

onion,

salt

tsp pepper

Tbsp milk

mayonnaise

c sharp cheddar cheese, shredded

c Ritz crackers, crushed

tsp butter, melted

green onions (scallions), sliced

Bacon, lettuce and tomato, only made more delicious by the addition of a homemade aioli and caramelised onions.

BLT with herby aioli and caramelised onion recipe

(60 milliliters) extra virgin olive oil

onions,

tsp brown or white sugar

vinegar

tomato paste

bacon rashers

(150 grams) mayonnaise

garlic clove, crushed

Dijon mustard

herbs

English muffins, halved, toasted

butter lettuce leaves

tomatoes, sliced

Easy BLT Dip ~ Take Your Favorite Summertime Sandwich and Make it into a Dip! Layers of Lettuce, Bacon, Cheese and Tomatoes! The Perfect Dip for a Party During the Summer Months!

Easy BLT Dip Recipe

oz pkg cream cheese,

Parmesan cheese

c. chopped lettuce

bacon

tomatoes

c. minced green onions

c. shredded Colby Jack Cheese

In a medium sized bowl, beat together cream cheese, mayonnaise, and Parmesan until blended. Spread in shallow baking dish and pie plate.

Layer lettuce, bacon, tomatoes, cheese and onions on top of cream cheese mixture.

Refrigerate until serving.

Serve with toasted baguette slices, chips etc.

https://content.jwplatform.com/videos/znKCpVKQ.mp4

Easy BLT Dip

Honestly, I am not sure this should really be considered a BLT. I mean I swapped the lettuce for arugula, added melty smoked gouda cheese and some mashed up avocado... because it just works and it needs to be there.

Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing

bourbon (may skip if desired)

olive oil

apple cider vinegar

honey

chipotle pepper (minced)

garlic (minced

salt + pepper (to taste)

sweet yellow corn (about 2 ears)

flour

sugar

baking powder

brown suger

pepper

milk

canola oil (for cooking)

brown sugar

cayenne

cheese (sliced)

grape tomatoes (halved)

arugula

avocado (mashed)

To make the chipotle bourbon dressing. In a small saucepan over medium heat, bring bourbon to a boil. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a bowl and refrigerate until well chilled. Once chilled add the olive oil, vinegar, honey, chipotle pepper and garlic. Season with salt and pepper and whisk to combine. Set aside.

Preheat oven to 400 degrees F.

Line a baking sheet with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Sprinkle the mixture evenly over bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices.

While the bacon cooks make the corn fritters. Add the flour, brown sugar, sugar, baking powder, salt, pepper and 3/4 cup of the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a large skillet saucepan and heat over medium high heat.

When the oil is hot add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and place one slice of gouda cheese right on top of the fritters (leave 4 fritters with no cheese). Cook another 2 minutes or until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble, place four fritters with cheese on 4 plates. Spread with mashed avocado, arugula, tomatoes and a few slices of bacon. Top with another cheesy corn fitter and repeat the layering. Finally add the non-cheesy fritter (should be the 3rd fritter, 3rd layer) and top with a few arugula leaves, tomatoes and bacon. Drizzle with the chipotle bourbon dressing.

The stacks are really pretty, but if you want these to be an easy eat then just leave the fritters unstacked. If you do this though, I would make a little extra bacon and add another avocado. Unstacked fritters leave more room for toppings!

I mean there is a fried egg, bacon and a whole ton of gouda cheese involved. Heck yes. Plus, it is pretty easy and one epic lunch or dinner. Like on a crisp fall afternoon or a night when you just want something easy and cozy. Yup, this is that sandwich!

Crispy Kale BLT Croque Madame with Smoked Gouda + Avocado

butter

milk (I used 2%)

nutmeg

smoked gouda cheese (shredded)

grape tomatoes (halved

kale (chopped)

eggs (cooked to your liking)

rye bread

avocado (sliced)

Preheat the evon to 400 degrees.

Line a baking sheet with foil and place the bacon in a single layer on the foil. Bake in the oven for 15- 20 minutes or until crispy, rotating the pan half way through. At the same time cook the kale. Place kale in a large bowl and massage with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5 minutes more, until slightly crispy but not golden.

While those cook start the roux. In a small sauce pan melt the butter over medium heat. Add the flour and whisk for one minutes. Slowly add in the milk, whisking constantly. Bring to a simmer and add the nutmeg, salt and pepper, Cook 1 or 2 minutes and then remove from the heat and add 1/2 cup of the shredded gouda cheese. Stir until melted and smooth.

Butter the outside of 4 slices of rye bread. One the inside of all 4 slices of bread spread 1-2 tablespoons of the cheese sauce, leaving about 2 tablespoons for topping each sandwich. Add the tomatoes on top of the cheese sauce.

When the kale and bacon are ready remove from the oven and add half of both the bacon and kale to one side of each sandwich. Sandwich the halves together.

Preheat the broiler to high.

Heat a medium size skillet over medium high heat. Melt a tablespoon of butter and place both sandwiches in the skillet, cook for 2 minutes per side or until golden and crisp. Remove from the skillet and top each sandwich with the remaining cheese sauce and shredded cheese. Place on a baking sheet and broil for 30 seconds to melt the cheese. (This is when I cooked my eggs)

Remove from the oven and top with 2-3 slices of avocado and an egg. EAT!

What's better than bacon and lobster and butter?&nbsp;

BLT and Potato Chip Lobster Rolls with Peach Salsa.

lobster tails OR 1-2 whole lobsters (if you are daring)

butter (divided)

olive oil based mayo (or 2 tablespoons plain greek yogurt)

lemon juice

sweet thai chili sauce

chipotle chili adobo

basil (chopped)

New England style split top hot dog buns or brioche buns

leafs butter lettuce

cherry tomatoes (halved)

chives + potato chips (for topping)

peaches (chopped)

[grilled corn | https://www.halfbakedharvest.com/bbq-chicken-and-grilled-corn-rice-bowls-with-berry-smashed-avocado/]

Jalapeño (seeds removed + chopped)

lemon

Bring a large pot of salted water to a boil. Once boiling, add the lobster and boil until the lobster shells turn bright red, about 5 minutes (but this will depend on the size of your lobster). Once the tails turn red, remove them from the water. Allow to cool before removing the meat from the shells.

Meanwhile, add 2 tablespoons butter to a heavy-bottomed sauce pan and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.

Add the mayo, lemon juice, sweet thai chili sauce, chipotle chili + a pinch of salt and pepper to a medium sized bowl. Stir in the cooled brown butter and basil, whisk until smooth and combined.

Once the lobster is cool enough to handle, remove the meat from the shells and dice. Add the lobster meat to the mayo mixture and toss well.

Add the remaining butter to a skillet and melt over medium heat. Add the hot dog buns and toast on both sides until lightly golden.

Fill the buns with one slice of lettuce and 1-2 pieces bacon. Fill with the lobster mixture. Top with potato chips, chives, tomatoes and the peach salsa (recipe below). EAT!

In a bowl combine the peaches, grilled corn, jalapeño, basil and lemon juice. Toss well and serve over or beside the lobster rolls.

Peach Salsa

You guys HAVE to give these BLT's a try.&nbsp;

Pineapple BLT with Sweet Chili Butter + Sriracha "Mayo".

tahini

plain greek yogurt

sriracha

butter (softened)

Thai sweet chili sauce

pineapple

sourdough bread

butter lettuce

heirloom tomatoes (sliced)

eggs

Combine all the ingredients in a bowl and whisk until smooth. Add 1 tablespoon water at a time until your desired "mayo" like consistency is reached. Keep stored, covered in the fridge until ready to serve or up to 1 week.

Sriracha "Mayo"

Stir together the butter and chili sauce until combined.

Sweet Chili Butter

Heat a skillet, grill pan or grill to high heat. Sear the pineapple slices on bother sides until caramelized, about 2-3 minutes per side. Remove and place on a plate.

Using the sweet chili butter, butter both sides of each slices of bread and place the bread on the grill/skillet. Cook until LIGHTLY toasted, about 1-2 minutes per side. Don't over toast the bread as you want it crusty on the edges and soft in the middle.

To assemble, spread a little sriracha mayo over each piece of bread. Layer on the lettuce, tomatoes (season the tomatoes with salt + pepper), bacon, pineapple and avocado. If desired. Add a fried egg. Add the top piece of bread. Give the sandwich a little smoosh down to adhere....EAT!

Cheddar Cornbread Waffle BLT with Chipotle Butter.

buttermilk

all-purpose flour

stoneground cornmeal

cheddar cheese

ear corn (kernels removed from the cob (about 1/2))

jalapeno (seeds removed + chopped)

thick cut cooked (crispy bacaon)

(sliced)

kosher salt + pepper

mapley syrup (for serving)

in chipotle chiles adobo (finely chopped)

In a large mixing bowl, whisk together the buttermilk, eggs and honey. Add the flour, cornmeal, baking powder and salt and stir until just combined. It's OK if the batter is a little lumpy. Stir in the cheddar cheese, corn and Jalapeno. Allow the batter to sit 5-10 minutes.

Preheat your waffle iron.

Meanwhile, make the chipotle butter. In a small bowl, stir together the softened butter and chipotle peppers until combined.

Cook the waffles according to your waffle iron's directions.

To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes (seasoning them with salt + pepper), bacon + arugula.  Add another waffle. Top with tomatoes, arugula and sliced avocado and finish off with a drizzle of maple syrup (DO IT). EAT! :)

Looking for a killer riff on pasta salad? This BLT Pasta Salad from Delish.com is the best!

BLT Pasta Salad

lb. elbow macaroni

bacon, chopped

c. Shredded romaine lettuce

c. cherry tomatoes, halved

kosher salt

c. ranch dressing

This was wonderful. I make my own ranch and made the pasta the day before. I added some ranch and let it absorb overnight. Added more bacon but otherwise as written. Everyone loved it. Made it again tonight and added roasted chicken and fresh spinach rather than romaine. Again ... a great meal. So simple to put together. Going to be a summer ‘go to’ !

https://streaming.hearstdigitalstudios.com/eaa3347f-07c0-4a7e-b925-ce747d172c7c/video_rover_16x9_1080p_hd_1558446225_61478.mp4

BLT Pasta Saladwill kill it at every summer BBQ!

Pack your picnic basket with these fresh baguettes tied up with string, then simply unwrap and dig in.

Chicken Caesar baguettes

prosciutto

chicken breast fillets, halved horizontally

anchovy fillets, drained

(1 cup) good-quality whole egg mayonnaise

Worcestershire sauce

(about 340cm each) large baguettes (French breadsticks)

baby cos lettuces, leaves separated, washed, dried

shaved parmesan

Easy Vegan Tempeh BLT

bread

½ avocado peeled, depitted and sliced

romaine lettuce

salt, pepper, liquid smoke

1½ tbsp hummus (or vegan mayo)

Assemble all of the ingredients, except the hummus and lemon, on top of one piece of toast.

Spread the hummus onto the other slice of bread. Top with a squeeze of fresh lemon.

Place this piece of toast on top of the layers.

Press down, secure the ingredients and slice. A long toothpick may help to secure the halves in place.

This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist!

How to Make the Perfect BLT

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The most viewed blt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine