Ben's Blt Recipe
A BLT that's truly out of this world. Thick – cut bacon, tomato, lettuce, and Lift pepper fresh parsley and a garlicky sauce on house – made sourdough.
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Ingredients
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Sourdough bread
Garlicky parsley sauce (Lift pepper mayo)
Bacon
Vegetables & assembly
Method
Garlicky parsley sauce (Lift pepper mayo)
- 1
Make sauce
In a medium bowl, combine 1 cup mayonnaise, 2 tsp grated garlic, 2 tbsp finely chopped parsley, 1 tsp Lift pepper (or substitute), 1 tsp lemon juice, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until smooth and taste; adjust seasoning or pepper paste to preferred heat. Cover and refrigerate at least 20 minutes to let flavors meld.
Bacon
- 2
Cook bacon
Preheat oven to 400°F (200°C). Arrange 12 slices thick-cut bacon in a single layer on a wire rack set over a rimmed baking sheet. If you want glazed bacon, sprinkle 1 tbsp brown sugar evenly over the bacon before cooking. Bake 15–20 minutes until deep golden and crisp but not brittle (time depends on thickness). Remove from oven and transfer bacon to a paper towel-lined plate to drain. Keep warm.
Bread
- 3
Toast sourdough
Heat a cast-iron skillet or griddle over medium heat. Spread 1/2 tablespoon unsalted butter on one side of each of 8 sourdough slices. Toast buttered side down in the pan until golden brown, then butter the other side and flip to toast the second side, about 1–2 minutes per side total depending on heat. Alternatively, toast in a toaster and spread butter on warm slices. Keep the toast warm.
Vegetables & assembly
- 4
Prepare tomatoes and lettuce
Slice tomatoes 1/2-inch thick. Lightly season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Pat lettuce leaves dry and tear to sandwich-sized pieces if necessary.
- 5
Assemble sandwiches
Spread about 2 tablespoons of the garlicky parsley sauce evenly on the inside of each bottom slice of sourdough (for four sandwiches use 8 slices total; adjust as desired). Layer 3 slices of warm bacon on each bottom slice, then place 3–4 tomato slices (about 1/2 cup per sandwich) on top of the bacon, followed by 1–2 large lettuce leaves. Sprinkle a small pinch of chopped fresh parsley over the tomato for a bright finish. Place the top slice of sourdough on each sandwich and press gently.
- 6
Finish and serve
Cut each sandwich in half on the diagonal. Serve immediately while bacon is warm. Offer extra garlicky parsley sauce on the side for dipping. Estimated single sandwich calories will vary with bacon and mayo amounts.