Blt On A Bun Recipe

Make aioli

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon maple syrup, 1 teaspoon lemon juice, 1 teaspoon Dijon, and the grated garlic clove until smooth. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more maple for sweetness, lemon for brightness, or salt to balance. Cover and refrigerate until assembly. (If using prepared maple aioli, measure 1 cup and skip this step.)

Cook bacon

Preheat oven to 400°F (205°C). Arrange 12 bacon strips in a single layer on a wire rack set over a rimmed baking sheet (or directly on the sheet if you don't have a rack). Sprinkle 1 teaspoon black pepper evenly over the bacon. Bake 14–20 minutes, turning once at about 10 minutes if desired, until bacon is deep golden-brown and crisp at edges but still slightly pliable. Cooking time depends on thickness—thick-cut may be closer to 18–20 minutes. Remove and transfer to a paper towel–lined plate to drain. Keep warm.

Prepare kale

While bacon cooks, wash and dry 3 cups kale leaves. Remove tough stems and tear leaves into bite-size pieces. Place in a bowl, sprinkle with 1/4 teaspoon salt and massage with your hands for 1–2 minutes until leaves soften and darken slightly. This removes bitterness and helps the kale sit nicely on the bun.

Slice tomatoes

Slice 2 ripe tomatoes into 1/4" thick rounds. Lightly season both sides with a small pinch (about 1/8 tsp) salt to bring out flavor. Set aside.

Toast buns (optional)

Heat a skillet over medium heat and add 1 tablespoon unsalted butter. Split 4 buns and toast cut-sides down until golden, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds. Remove from heat.

Spread about 1.5 tablespoons (approximately 24 g) maple aioli on the bottom half of each toasted bun. Distribute the massaged kale evenly over the aioli, using about 3/4 cup per sandwich (or to taste).

Arrange 3 bacon strips on top of the kale for each sandwich, slightly overlapping. Place 2 tomato slices over the bacon (one or two slices depending on size) and top with an additional drizzle of aioli (about 1 teaspoon) on the tomato if desired.

Cover with the top bun and press gently. Serve immediately while bacon is warm and buns are toasted.

Serve each BLT on a bun whole or cut in half. Leftover aioli keeps refrigerated in an airtight container for up to 5 days. Cooked bacon stores 3–4 days in the refrigerator; re-crisp in a hot skillet or oven before using.