Blt Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and optional 1/8 teaspoon red pepper flakes in a bowl until evenly coated.

Spread florets in a single layer on the prepared baking sheet. Roast 12–18 minutes, turning once halfway through, until edges are charred and florets are tender-crisp. Remove from oven and let cool slightly.

When cool enough to handle, roughly chop larger florets so they fit well inside a sandwich. Measure about 2 cups for the sandwiches.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon finely minced chipotle in adobo (start with less if you prefer milder heat), 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk until smooth and taste; adjust heat, salt or sweetness as desired. Refrigerate until ready to use (can be made up to 24 hours ahead).

Preheat oven to 400°F (200°C) if not already hot from roasting broccoli. Arrange bacon slices on a foil-lined baking sheet in a single layer without overlapping.

Bake 12–18 minutes, depending on thickness, until crisp. Remove and transfer to paper towels to drain. Alternatively, pan-fry over medium heat, turning until crisp. When cool, halve each slice lengthwise if desired for sandwich stacking.

Lightly butter one side of each slice of Texas toast (about 2 tablespoons butter total). Heat a large skillet or griddle over medium heat and add 1 teaspoon olive oil. Place bread butter-side-down and toast until golden brown, 2–3 minutes per side; work in batches if necessary. You can also grill or broil the bread until toasted.

Slice the tomato into 1/4-inch thick slices and season lightly with a pinch of salt and pepper.

To assemble each sandwich: spread about 1 tablespoon chipotle aioli onto the cut side of both toasted bread slices (2 tbsp total per sandwich). On the bottom slice layer 1 leaf of lettuce (or folded lettuce to fit), 2 slices of bacon (or enough to cover), a generous handful (about 1/2 cup) of roasted broccoli florets, 1–2 tomato slices, and sprinkle 1/4 ounce crumbled feta evenly over the tomato/broccoli. Top with remaining bacon if desired, then place the other bread slice aioli-side-down to close.

Press lightly, slice sandwich in half diagonally or down the middle and serve immediately. Repeat to make remaining sandwiches.

This makes 4 sandwiches. If you prefer a more classic BLT texture, reduce the broccoli to a light layer or omit. Feta adds tang; swap for shredded cheddar if desired. Aioli can be adjusted for spice by adding more or less chipotle.