Naan Ranch Blt Recipe
This isn’t your classic BLT! Crisp applewood-smoked bacon, shredded lettuce, fresh tomato and scratch-made buttermilk ranch, inside a soft warm naan bread. Served with curly-q fries.
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Ingredients
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Naan
BLT Filling
Buttermilk Ranch Dressing
Curly-q Fries
Method
Naan
- 1
Warm the Naan
Place the naan bread in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through. Alternatively, you can heat it on a skillet over medium heat for about 1-2 minutes on each side.
BLT Filling
- 2
Cook the Bacon
In a large skillet over medium heat, cook the applewood-smoked bacon until crispy, about 5-7 minutes. Flip occasionally for even cooking. Once done, transfer to a paper towel-lined plate to drain excess grease.
- 3
Prep the Vegetables
Wash the fresh tomato and slice it into thin rounds. Set aside. Also, rinse and dry the shredded lettuce.
Buttermilk Ranch Dressing
- 4
Make the Ranch Dressing
In a mixing bowl, combine the mayonnaise, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk together until smooth and well combined. Adjust seasoning to taste and set aside.
Curly-q Fries
- 5
Prepare the Fries
Cook the frozen curly fries according to package instructions, typically baking in the oven at 425°F (220°C) for 20-25 minutes or until golden brown and crispy.
Assemble the Naan Ranch BLT
- 6
Assemble the Sandwich
Spread a generous amount of buttermilk ranch dressing on one side of each warmed naan bread. Layer with crispy bacon slices, followed by shredded lettuce and tomato slices. Top with another naan bread to complete the sandwich.