Classic Blt Recipe

Name: McCracken’s Irish Pubs CLASSIC BLT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices sourdough bread slices; 4 slices bacon strips (thick-cut preferred); 3 leaves Romaine lettuce leaves; 1 medium tomato; 2 tbs mayonnaise; 1 tsp unsalted butter (optional, for toasting); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 cup potato chips; 1 each pickle spear; 1 cup mixed greens (simple side salad); 1 tsp olive oil (for salad); 0.5 tsp lemon juice (for salad); 0.0625 tsp salt (for salad); 0.0625 tsp pepper (for salad)

Inspired by McCracken’s Irish Pub

Time30m

Serves1

Bacon, romaine, tomato, and mayo on toasted sourdough with one side below

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Ingredients

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Sandwich

2 slices sourdough bread slices

4 slices bacon strips (thick-cut preferred)

3 leaves Romaine lettuce leaves

1 medium tomato

2 tbs Mayonnaise

1 tsp unsalted butter (optional, for toasting)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Side (choose one below)

1 cup potato chips

1 each pickle spear

1 cup mixed greens (simple side salad)

1 tsp olive oil (for salad)

1/2 tsp lemon juice (for salad)

0.063 tsp salt (for salad)

0.063 tsp pepper (for salad)

Method

Sandwich

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 4 bacon strips in a single layer on the rack. Bake for 15–20 minutes until crisp to your liking. Remove and transfer bacon to a paper towel-lined plate to drain. (Alternatively, pan-fry over medium heat 8–10 minutes, turning occasionally, draining excess fat.)

Toast bread

While bacon finishes, butter one side of each sourdough slice lightly (optional). Toast slices on a skillet over medium heat (butter-side down) or in a toaster/oven until golden and crisp, about 2–3 minutes per side if using a skillet or 3–4 minutes in an oven toaster. Remove and keep warm.

Prepare tomato and lettuce

Wash and dry the romaine leaves. Core the tomato and cut into 3–4 even slices about 1/4-inch thick. Lay tomato slices on a paper towel and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper to season and draw out excess moisture; blot gently after 2 minutes.

Assemble sandwich

Spread 1 tablespoon mayonnaise evenly on one toasted slice and the remaining 1 tablespoon on the other slice. On one slice, layer the romaine leaves (slightly overlapping), then place the tomato slices on top of the lettuce, and finish with the 4 strips of bacon. Close with the other slice of sourdough, mayonnaise side down. Press gently and cut sandwich in half diagonally if desired. Serve immediately.

Side (choose one)

Potato chips

Place 1 cup of potato chips in a small bowl or on the plate alongside the sandwich.

Pickle spear

Place one dill pickle spear on the plate next to the sandwich.

Simple mixed greens salad

Toss 1 cup mixed greens with 1 tsp olive oil, 1/2 tsp lemon juice, a pinch (1/16 tsp) salt and a pinch (1/16 tsp) pepper. Serve in a small ramekin beside the sandwich.