Blt Sandwich Recipe
Hardwood smoked bacon, mayo, lettuce and tomato on toasted sourdough. Served with dill pickle chips and fries.
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Ingredients
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Sandwich
Sides
Method
Sandwich
Cook the bacon
Arrange 8 slices of hardwood-smoked bacon in a single layer in a cold large skillet. Turn heat to medium. Cook, turning occasionally, until bacon is crisp and evenly browned, about 10–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet (optional) for toasting bread.
Prepare tomatoes and lettuce
While bacon cooks, slice 1 large ripe tomato into 1/4-inch thick slices. Place tomato slices on a paper towel and lightly season both sides with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Rinse and pat 4 leaves of lettuce dry. Trim any thick stems so leaves sit flat on the bread.
Toast the sourdough
Spread about 1 tablespoon softened unsalted butter evenly over one side of each of 4 sourdough slices. Heat a clean skillet or griddle over medium heat. If you reserved bacon fat, spoon it into the skillet and wipe thinly; otherwise use only butter. Toast the bread butter-side down until golden and crisp, 2–3 minutes per side. Remove and keep warm.
Assemble the BLT
Spread 1 tablespoon mayonnaise on the top side of two toasted sourdough slices (1 tbs each). On the bottom slice of each sandwich, layer: 2 leaves of lettuce, 3–4 tomato slices (seasoned side up), then 4 slices of cooked bacon. Top with the mayo-coated slice of sourdough, mayo side down. Press gently, then cut each sandwich in half on the diagonal.
Sides
Cook the fries (oven or fryer)
If using frozen fries, follow package instructions: bake at 220°C (425°F) for 20–25 minutes, turning once, until golden and crisp. If using fresh-cut fries: heat 2 cups vegetable oil in a heavy pot to 175°C (350°F). Fry potatoes in batches for 3–4 minutes until just cooked and pale golden; remove and drain. Increase oil to 190°C (375°F) and fry again 1–2 minutes until crisp and golden. Drain on paper towels and season immediately with 1 tsp fine sea salt.
Plate and serve
Place the toasted BLT halves on a plate with a generous portion of fries and 4 dill pickle chips on the side (8 chips if one per half). Add ketchup if desired. Serve immediately while bacon and fries are hot and bread is crisp.
