Not Just A Blt Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack. Bake for 15–20 minutes, rotating the pan once at 10 minutes, until bacon is deep golden and crisp to your liking. Transfer bacon to a plate lined with paper towels to drain.

Slice tomato and onion

While bacon cooks, slice 1 1/2 medium tomatoes into 1/4-inch thick slices. Place on a plate and sprinkle evenly with 1/2 teaspoon of the kosher salt (reserve the rest for seasoning later) and a few grinds of black pepper; let sit for 5 minutes to draw out some juices. Thinly slice 1/4 medium red onion into rings and separate into individual rings.

Prepare lettuce and avocado

Wash and dry 4 romaine or butter lettuce leaves; pat dry and set aside. Halve and pit 1 medium avocado, scoop flesh into a bowl and mash lightly with 1/4 teaspoon kosher salt, 1/4 teaspoon lemon juice, and a small pinch of black pepper so it holds shape but remains spreadable.

Prep cheese and optional cucumber

If using, slice 1/2 cup cucumber thinly and pat dry. Remove 4 slices of sharp cheddar cheese from package and set at room temperature so they soften a bit for melting.

In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1 teaspoon fresh lemon juice, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning; add hot sauce if you want extra heat. This sauce will be spread on the bread and also used as a dip for any extra bacon.

Toast the bread

Butter one side of each of the 8 bread slices lightly with the 2 tablespoons of butter. Heat a large skillet or griddle over medium heat. Toast bread, butter-side down, 1–2 minutes per side until golden and crisp. Alternatively, brush bread with 1 teaspoon olive oil and broil for 1–2 minutes per side.

Assemble sandwiches

Spread about 1 tablespoon of the prepared sauce on the inside of 4 bread slices. On each sauced slice layer: 1 slice cheddar cheese, 2 slices of bacon, a few tomato slices (seasoned earlier), a lettuce leaf or two (torn to fit), a spoonful of mashed avocado, a few red onion rings, and 1/2 tablespoon pickled jalapeños for brightness. If using cucumber, add a few slices. Top with the second slice of bread, sauce-side down.

Optional melt

For a warm, melty version, place each assembled sandwich back in the skillet over low heat, cover with a lid or a sheet pan, and heat 2–3 minutes per side until cheese softens and sandwich is warm through.

Finish and serve

Cut sandwiches in half on the diagonal. Serve immediately with any remaining sauce and pickled jalapeños on the side. Adjust salt and pepper to taste.