Blt Sandwich Recipe

Prep tomatoes and lettuce

If using vine-ripened tomatoes, core and slice into 1/4-inch rounds; if using cherry/grape tomatoes, halve them. Wash and thoroughly dry romaine leaves, then tear into bite-size pieces. Place tomatoes and lettuce into a large mixing bowl and set aside.

Toast bread

Spread softened butter evenly on one side of each bread slice. Heat a large skillet or griddle over medium heat. Toast the bread, buttered side down, 2–3 minutes per side until golden and crisp. Keep warm on a rack or low oven (120°C/250°F).

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

In a small saucepan over medium heat, combine amber beer, honey, brown sugar, apple cider vinegar, and 1/2 tsp freshly ground black pepper. Bring to a simmer and reduce gently for 4–6 minutes until slightly thickened and glossy. Remove from heat (sauce will continue to thicken as it cools).

Brush both sides of each bacon slice lightly with the glaze (reserve a tablespoon of glaze for finishing). Bake bacon in the preheated oven 12–18 minutes depending on thickness, turning once and brushing again halfway through, until edges are crisp and glaze is caramelized. Watch closely to avoid burning. Transfer bacon to a paper towel-lined plate to drain and rest 2 minutes; brush with reserved glaze.

Whisk together mayonnaise, lemon juice, olive oil, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth and emulsified. Taste and adjust seasoning. Toss the prepared romaine and tomatoes with the vinaigrette gently to coat evenly (use about 2/3 of the dressing for the salad; reserve a small amount to spread on bread if desired).

Peel (optional) and cut russet potatoes into 1/4–1/2-inch batons. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Optional — for extra crisp: toss dried fries with 2 tsp cornstarch until evenly dusted.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 160°C (320°F). Fry the potatoes in batches 4–5 minutes until pale and tender but not browned. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 190°C (375°F). Return batches of par-fried potatoes and fry 2–3 minutes until golden and crisp. Drain on paper towels, then season immediately with 1 tbsp salt and 1/2 tsp freshly ground black pepper.

To assemble each sandwich: spread a thin layer of the reserved mayonnaise vinaigrette (or plain mayo if preferred) on one side of two slices of toasted bread. Layer 3 slices of glazed bacon per sandwich, then a generous handful of dressed romaine and 4–6 tomato slices (or equivalent halved tomatoes). Top with the other slice of toasted bread, press gently.

Cut sandwiches in half on the diagonal and serve immediately with a generous portion of hot fries alongside. Serve any remaining glaze or vinaigrette on the side for dipping.