Bacon Blue Recipe

Prepare bacon

Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake in a preheated 400°F (204°C) oven for 12–18 minutes, turning once if needed, until crisp to your liking. Remove and transfer to a paper towel–lined plate to drain excess fat.

Prep vegetables and bread

While bacon cooks, slice the tomato into 1/4-inch rounds and thinly slice the red onion. Tear or wash lettuce leaves and pat dry. Slice ciabatta rolls in half horizontally. If you like toasted bread, spread butter lightly on cut sides and toast in a skillet over medium heat or under the broiler for 1–2 minutes until golden.

Assemble sandwiches

Spread about 2 tablespoons of the blue cheese spread (from the next section) on the bottom half of each roll. Top each with a lettuce leaf, 2 slices of tomato, 2 slices of bacon, a generous sprinkle (about 2 tablespoons) of crumbled blue cheese, a few thin rings of red onion, and another light smear of the spread on the top half if desired. Close sandwiches and press gently. If using honey, drizzle about 1/4 teaspoon per sandwich over the bacon before adding the top bread for a sweet contrast.

In a small bowl, combine the softened cream cheese, mayonnaise, 1/2 cup crumbled blue cheese, lemon juice, black pepper and salt. Mash and stir with a fork or small spatula until smooth but still slightly chunky from the blue cheese. Taste and adjust seasoning; add the optional 1 teaspoon honey if you want a touch of sweetness to balance the blue cheese. Refrigerate the spread for 10–15 minutes if you have time so flavors meld while you finish cooking bacon and prep the sandwich.

Cut sandwiches in half if desired and serve immediately while bacon is warm and bread is crisp. Leftover spread keeps covered in the refrigerator for up to 4 days.