The Ultimate Blt Sandwich Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
• Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
• Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
• In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.

Steps:

• Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with ice tea with mint.;

Steps:

• Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
• While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
• Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
• Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
• Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

Steps:

• First make the house dressing, by combining all ingredients in a blender except for the olive oil.
• With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
• Under a broiler or on a griddle, lightly toast the inside of the baguette.
• Combine the mayonnaise and pesto.
• Spread the pesto mayonnaise all over the inside of both halves of the baguette.
• Lay the bacon along the length of the bottom half of the bread.
• Lay the tomato slices on top of the bacon and drizzle with the house dressing.
• Fill the remaining cavity with the lettuce leaves.
• Close the sandwich tightly.
• Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
• You may need toothpicks to keep the sandwiches together.