I'm sneaking in a few quintessential summer recipes over the next few weeks before we totally transition to fall / back to school / easy weeknight meals and today it's all about the BLT. I had a BLT earlier this summer that rocked my world and then inspired an IG live and the consistency to which I've made them since is WILD! Let's discuss...
Table of Contents
Why I Love This Recipe
You all know I love a bar. Doesn't matter what form it comes in - Bruschetta Bar for the spring/summer or Bruschetta Bar for the fall/winter, S'mores Bar, French Toast Bar, Smoked Salmon Bar, Poke Bowl Bar, or an Irish Nacho Bar... the list goes on and on and there's no end in sight. Recently I did a BLT bar with ALL THE BACON, various kinds of spreads, gorgeous heirloom tomatoes, farmers market lettuce, bacon jam, and any kind of bread you desire. It was picture perfect and everyone ate their faces off and declared the sandwiches the best BLT sandwich they have ever hand.
And the best part is - EVERYTHING can be prepped ahead! So if you invite a few friends over, all you have to do it throw everything on a board or table and let people go to town. OR, better yet, assign all your friends a task so one person makes the basil vinaigrette, one brings the bread, you make the bacon, etc. You're welcome. Entertaining made easy - the only way I know how to do it!
Ingredients & Substitutions
- Bacon
- Butter Lettuce
- Heirloom Tomatoes
- Bacon Jam (recipe below)
- Basil vinaigrette (recipe below)
- Fresh mozzarella
- Sun Dried Tomatoes
- Kosher salt and freshly cracked black pepper to taste
- Ciabatta Bread, Sourdough Bread or any other bread of your choosing
- Full ingredient list is below
How to Make
Arrange all the BLT ingredients on a large board or table and let people assemble their own sandwiches as needed.
Tips & Tricks
Choose the Right Bread:
- Toasting: Opt for a sturdy bread like sourdough, ciabatta, or a rustic loaf. Toast the bread lightly to add crunch without overpowering the ingredients.
- Spread: Lightly butter the bread before toasting for extra flavor, or use mayonnaise for a richer taste. I've also been known to toast it in leftover bacon fat. I am who I am.
Bacon Perfection:
- Crispiness: Cook the bacon until it's crispy but not burnt. Thick-cut bacon offers a meatier bite, while thinner slices will crisp up more easily.
- Drain: After cooking, place the bacon on a paper towel to drain excess grease, ensuring the sandwich doesn’t become soggy.
Fresh Lettuce:
- Crisp and Fresh: Use fresh, crisp lettuce like romaine or butter lettuce. Make sure to dry the lettuce thoroughly to avoid a soggy sandwich.
Tomato Selection:
- Ripe and Juicy: Use ripe, in-season summer tomatoes for the best flavor. Heirloom or beefsteak tomatoes are great options. Slice them evenly and sprinkle a little salt to enhance their natural sweetness.
Mayonnaise Magic:
- Spread Generously: Use a good-quality mayonnaise (Kewpie is my fav) and spread it generously on both slices of bread.
Optional Add-Ons:
- Avocado: Sliced avocado adds creaminess and a rich flavor.
- Cheese: Add a slice of Mozzarella or Monterey Jack for an extra layer of taste.
- Egg: A fried egg can turn your BLT into a breakfast sandwich.
Cutting the Sandwich:
- Diagonal Cut: We all know the proper way to cut any sandwich is diagonally. This is the only way forward as far as I'm concerned. Everything else is questionable.
Serve Immediately:
- Freshness: A BLT is best enjoyed right after making it. The textures and flavors are at their peak when the bacon is still warm, and the lettuce is crisp.
FAQ's
What can I add to a BLT?
Avocado. Mozzarella. Basil Vinaigrette. Bacon Jam... the sky is the limit and your creativity knows no bounds.
In what order is a traditional BLT made?
Bacon, lettuce, tomato. We're a bit extra here on What's Gaby Cooking so we're adding mozzarella, bacon jam, basil vinaigrette too!
Similar Recipes
The Perfect BLT (Bacon Lettuce and Tomato)
Ingredients
For the BLT Bar
- 8 strips bacon cooked and crispy
- 1 head butter lettuce
- 2 heirloom tomatoes sliced
- 1 recipe Basil Vinaigrette
- ½ cup mayo
- 8 ounces fresh mozzarella
- ½ cup sun dried tomatoes finely chopped
- 16 slices Sourdough bread or any other bread of your choosing
- Kosher salt and freshly cracked black pepper to taste
For the Bacon Jam
- 1.5 pounds sliced bacon cut crosswise into 1-inch pieces
- 2 cups finely chopped shallots about 6-8 shallots
- 4 small cloves garlic chopped
- 1 teaspoon chili powder
- ½ teaspoon ground mustard
- ½ cup bourbon
- ¼ cup maple syrup
- ⅓ cup sherry vinegar
- ⅓ cup packed light-brown sugar
Instructions
For the Basil vinaigrette
- Make the Basil Vinaigrette and set aside.
For the Bacon Jam
- Cook all bacon off in a large skillet reserving 1 tablespoon fat in pan. Depending on the size of your pan, this might have to be done in batches.
- Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
To serve:
- Arrange all the BLT ingredients on a large board or table and let people assemble their own sandwiches as needed.
- My preferred way of assembling a BLT is as follows:Toast 2 pieces of bread and on the bottom slice, slather some of the mayo. Add a piece or two of the butter lettuce and drizzle a spoonful of the basil vinaigrette on top of the lettuce. Top the lettuce with some sliced fresh mozzarella and a sprinkle of the sun dried tomatoes and sliced heirloom tomatoes. Season each layer as you go with salt and pepper. Top the tomatoes with a piece of bacon ripped into piece. On the top piece of bread, slather some of the bacon jam. Then press everything together and eat.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I am so excited to do this BLT bar for a crowd of volunteers! Does anyone have suggestions on keeping the toasted breads from getting hard and crunchy when made ahead of time?
Love, love, love this idea!! I just think it is the best thing ever when you can prep things beforehand!!
What a super idea. It's at the top of my menu lists.
100% sign me up for this!!! I love love LOVE all that bacon!!
Love, love, love the idea of a blt bar!!!
WOW. I love this- what a great idea!
Just add a Bloody Mary Bar and you have a perfect brunch buffet. Thanks for the great ideas.
OMG GENIUS!!
Totally loving this BLT bar! And can't wait for the Easter menu.