GRILLED BACON BLTS
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
Provided by Deb Perelman
Categories Bon Appétit Lunch Sandwich Bacon Lettuce Tomato Summer Mayonnaise Pork Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
- Arrange bacon strips across grate and grill until lightly charred around the edges, 5-7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you're grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
- Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.
- Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.
CARI MARTENS
This delicious mash-up pairs the comfort food appeal of a grilled pimento cheese sandwich with a classic BLT. The combination of gooey pimento cheese on buttery crisp bread, salty-crisp bacon, juicy fresh-cut tomatoes and fresh lettuce may just be the perfect sandwich! For easy sandwich prep, the pimento cheese spread can be made ahead and held refrigerated for 1 week. Want to see how the experts do it? Click here to see the how-to video.
Provided by By Cari Martens | September 29, 2017 2:00 pm
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- 1 Combine cream cheese, mayonnaise, pimentos, Tabasco® and Worcestershire sauce in bowl and stir to blend. Add shredded Cheddar cheese and stir until fully blended. 2 Brush outer sides of bread lightly with melted butter; place on work surface, buttered sides down. Spread pimento cheese evenly on bottom four slices of bread; close with top slices of bread. 3 Grill in a large skillet over medium-low heat on both sides, until bread is golden and cheese is melted. 4 Open grilled cheese sandwiches; layer lettuce, tomato and bacon on bottom halves of sandwiches. Close with top halves of sandwich, insert picks if desired and diagonal slice.
SUNNY'S OPEN-FACED GRILLED BLT
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the bread: Preheat the grill to 400 degrees F.
- Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes.
- For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop.
- For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes.
- Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.
BLT FRIED EGG-AND-CHEESE SANDWICH
Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches-bacon, lettuce and tomato; fried egg; and grilled cheese.
Provided by MsPia
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
- In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
Nutrition Facts : Calories 610.2, Fat 41.8, SaturatedFat 19.9, Cholesterol 267.8, Sodium 898.5, Carbohydrate 29.7, Fiber 2.3, Sugar 4.9, Protein 28.5
GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 BLTs
Number Of Ingredients 15
Steps:
- Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use.
- Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted.
- Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce.
BLT GRILLED CHEESE RECIPE
These BLT Grilled Cheese Sandwiches are easy to make and full of flavor. They only take a few minutes to throw together and only require a few simple ingredients you probably already have.
Provided by Kristen Hills
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium low. To make each sandwich, spread one side of a bread slice with butter. Spread the other side of the buttered slice with 1/2 teaspoon of Dijon mustard.
- Layer on half of the cheese, 2 strips of cooked bacon, tomato slices, and a small handful of lettuce. Spread another slice of bread with Dijon mustard, then place it mustard-side down on top of the lettuce. Butter the remaining topside of the bread. Repeat for the second sandwich.
- Once the skillet is warmed up, cook the sandwiches on each side, until the bread is golden and the cheese melted, about 3 to 5 minutes per side.
- Keep it on low and it will melt your cheese perfectly.
Nutrition Facts : Calories 573 kcal, Carbohydrate 76 g, Protein 23 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 47 mg, Sodium 1004 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
THE BLT GRILLED CHEESE SANDWICH
Steps:
- 1. Cook the bacon in a large skillet until crispy, then remove to a paper towel lined plate to drain. Remove most of the grease from the skillet, then return it to medium heat and fry the tomatoes for about 1 - 2 minutes on each side, enough to seal them. Remove from heat and set aside. Stir the pressed garlic into the melted butter, and let sit for a couple of minutes. Use a brush and spread the butter on one side of the pieces of bread, then stack the pieces together 2 by 2 with the buttered sides touching. Spread some mayonnaise on the top pieces of bread, then add the shredded cheddar. Put the seared tomato slices on the cheese, then stack the bacon on top and pack on the grated havarti. Heat a clean skillet up over medium-low heat and carefully lift the open sandwiches into the pan, leaving behind the bottom pieces of buttered bread. Spread some dijon mustard on the non-buttered side of the remaining slices of bread, then place them on top of the sandwiches in the pan. Cook about 4 minutes on each side, pressing down occasionally with a spatula - until the bread is golden brown and the cheese is melted. Remove the sandwiches from the skillet and use your spatula to open the sandwich between the bacon and tomatoes and slide in the lettuce. Serve with chips, or better yet a warm bowl of tomato soup.
GRILLED BCT SANDWICH
Make and share this Grilled BCT sandwich recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon until crisp, drain on paper towel.
- Spread one side of each of the two pieces on bread with 1 tsp butter each.
- Place bread, butter side down in a non-stick pan on medium heat.
- Spread the cheddar cheese evenly on one of the pieces of bread, top with the bacon slices.
- Place the thin tomato slices evenly over the other piece of bread.
- Sprinkle the pepper, garlic powder and oregano evenly over the tomato.
- Cook until the cheddar is melted and the bottom of each piece of bread is golden.
- Place the cheese side of the bread, cheese down on top of the tomato.
- Remove sandwich to plate and cut in halves or quarters (or not, personal preference).
- Serve immediately.
Nutrition Facts : Calories 790.4, Fat 44.5, SaturatedFat 20.4, Cholesterol 90.5, Sodium 1448.1, Carbohydrate 70.1, Fiber 4.7, Sugar 2.2, Protein 26.6
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