Big Cheese Blt Recipe

Oven-bake for even crisp

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the 6 thick-cut bacon slices in a single layer on the rack. Bake 15–20 minutes, turning the pan halfway, until bacon is deeply browned and crisp but not burnt. Cooking time varies by thickness; remove when edges are crisp and center has slight chew for classic BLT texture.

When bacon is done, transfer to a plate lined with paper towels to drain and cool slightly. Reserve 1 teaspoon bacon drippings (carefully skim from the pan) for toasting the bread if desired.

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp sriracha, 1/2 tsp prepared horseradish, 1/2 tsp apple cider vinegar, 1/4 tsp sugar, 1/4 tsp smoked paprika and 1/8 tsp salt. Whisk until smooth and taste; adjust heat or acid to preference. Fold in 2 tablespoons crispy fried onions, reserving about 1 teaspoon for garnish.

Cover and refrigerate the crispy mayo while you finish the sandwich assembly so flavors meld and the fried onions re-crisp slightly in the mayo.

Lightly butter both sides of the 2 slices of sourdough with 1 tablespoon unsalted butter total (about 1/2 tbs per side) or use reserved bacon drippings for extra flavor.

Heat a skillet (cast-iron preferred) over medium heat. Toast bread 1–2 minutes per side until golden and slightly crisp, pressing gently with a spatula. Transfer to a cutting board.

While bread toasts, slice the tomato into 1/4-inch thick slices. Season tomato slices lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Pat lettuce leaves dry with paper towels and stack into a compact pile.

Place one toasted bread slice, cut-side up, on the cutting board. Spread about 2 tablespoons of the crispy mayo evenly on that slice.

Layer the bacon: arrange 3 slices of the baked bacon slightly overlapping across the bread to cover most of the surface. For a taller sandwich, stack the remaining 3 slices on top in the opposite direction (cross-stacking).

Place the 2 American cheese slices over the hot bacon. Immediately place the open sandwich into the hot skillet (or under a broiler for 30–45 seconds) for just long enough to melt the cheese — about 30–45 seconds in skillet with lid, or watch carefully under the broiler until cheese is glossy and soft.

Remove from heat. Add the seasoned tomato slices on top of the melted cheese, then pile the butter lettuce leaves over the tomatoes.

Spread about 1–2 tablespoons of the remaining crispy mayo on the second toasted bread slice and place it mayo-side down on top of the lettuce to finish the sandwich.

Press gently, let sit 30 seconds to set, then cut the sandwich in half on the diagonal. Sprinkle the reserved 1 teaspoon crispy fried onions on the cut faces or inside for extra crunch if desired.

Serve immediately while bacon is warm and cheese is melty. Offer extra crispy mayo on the side. Optionally serve with pickles and fries.