Blt Recipe
bacon, lettuce, tomato, aioli, on sourdough or croissant, fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Fries
Method
BLT Assembly
- 1
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Flip occasionally for even cooking. Once done, transfer to a plate lined with paper towels to absorb excess grease.
- 2
Prepare the Vegetables
Wash and dry the lettuce leaves. Slice the tomato into thin rounds.
- 3
Toast the Bread
In the same skillet or a toaster, lightly toast the sourdough bread or croissant until golden brown.
- 4
Assemble the BLT
Spread a generous amount of aioli on one side of each slice of toasted bread or croissant. Layer with lettuce, followed by tomato slices, and finally the crispy bacon. Top with another slice of bread or croissant and press down gently.
Fries Preparation
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips to create fries.
- 6
Cook the Fries
Preheat the oven to 425°F (220°C). Toss the potato strips in a bowl with olive oil and salt until well coated. Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.
