The Dublin Blt Recipe
Double (Dublin) portion half pound BLT sandwich.
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.
Bread
Bacon
Vegetables
Condiments
Seasoning
Method
Preparation
- 1
Cook the Bacon
In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 5-7 minutes on each side. Remove bacon and drain on paper towels.
- 2
Prepare the Vegetables
While bacon is cooking, wash and slice the ripe tomatoes into thick slices. Rinse the iceberg lettuce leaves and pat dry.
- 3
Prepare the Bread
Toast the sourdough bread slices lightly in a toaster or on a skillet until just golden brown.
Assembly
- 4
Build the Sandwich
Spread 1 tablespoon of mayonnaise on one side of two slices of toasted sourdough. On top of the mayonnaise, layer 4 slices of crispy bacon, followed by 2 slices of tomato, and 2 leaves of lettuce. Sprinkle with salt and black pepper to taste.
- 5
Complete the Sandwich
Top with the other two slices of toasted sourdough, mayonnaise side down. Cut the sandwich in half and serve immediately.