B.e.l.t Sandwich Recipe

Prepare spreads

In a small bowl combine mayonnaise and Dijon mustard. Stir until smooth. Spread butter on one side of each bread slice (buttered side will be exterior for grilling). Spread the mayonnaise-Dijon mixture on the unbuttered side of two slices (these will be the sandwich interiors).

Cook bacon to crisp-tender. Place bacon strips in a cold skillet in a single layer, then set over medium heat. Cook, turning occasionally, until edges are brown and bacon is crisp but still slightly pliable, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for the eggs (optional).

Scramble the eggs

Crack eggs into a bowl, add milk, salt, and pepper; whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 teaspoon olive oil or butter (or the reserved bacon fat). Pour in the eggs and let them sit undisturbed for 10–15 seconds, then gently push across the pan with a spatula to form soft curds. Cook until just set but still moist, about 1 to 2 minutes total. Remove from heat (they will finish cooking off the heat).

Slice the tomato into 1/4"–1/2" rounds. Season both sides lightly with 1/4 teaspoon salt and a pinch (about 1/8 tsp) of black pepper. Pat lettuce leaves dry with paper towel.

Preheat a clean skillet or griddle over medium heat. Place the two slices of bread that have mayonnaise-Dijon on them, mayo-side up. Divide the warm scrambled eggs between them, placing them in the center. Top eggs with the hot bacon strips (3 per sandwich). Add tomato slices (1–2 per sandwich depending on size) and lettuce leaves. If using cheese, place a slice on top of the bacon or eggs now. Top each with the remaining bread slice, buttered side up.

Grill the sandwiches: place each sandwich in the preheated skillet. Press lightly with a spatula or use a heavy pan to weight them. Cook until the bottom is golden brown, about 3–4 minutes, then carefully flip and cook the other side 2–3 minutes more until golden and the cheese (if used) is melted. Reduce heat to medium-low if bread browns too quickly.

Remove sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half on a diagonal. Serve immediately with pickles and hot sauce if desired.