BLT Sandwiches

A BLT just might be the perfect sandwich, what with its crispy bacon, creamy mayo, crunchy lettuce and juicy tomato on toasted bread. This garlic aioli BLT is one of our favorites, and comes from Los Angeles chef Travis Lett, whose restaurant serves it only
in summertime. He makes the aioli with an egg yolk, fresh garlic and lemon juice, which is spread generously on sourdough toast and stacked with thick-cut bacon, heirloom tomatoes and peppery arugula. There are countless ways to improvise on a classic BLT—its simple ingredients can even be turned into a hot dog topping, a hearty salad or a burger topping. Get these recipes and more from Food & Wine’s guide to BLT sandwiches.
 

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14 BLT Recipes That Prove Bacon, Lettuce and Tomato Is a Winning Combination Every Time

Though a simple BLT is perfection in a sandwich—especially when tomatoes are in peak season—that combination of bacon, lettuce and tomato can do no wrong, whether it's dressing up a smokey smash burger or a luxurious lobster roll. Swap in fried green tomatoes, deconstruct the sandwich into a salad, layer the ingredients onto a hot dog—it's time to get creative. To get you started, we've rounded up 14 of our favorite ways to bring the BLT to new heights.

Garlic Aioli BLTs

At Gjelina Take Away in Los Angeles, you can only get this excellent sandwich in the summer because the tomatoes have to be sweet and richly flavored with just the right texture. The sourdough bread should be toasted, but make sure it’s not too dark and crisp. Slideshow:  More BLT Recipes 

California BLTs

Rating: Unrated
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F&W’s Justin Chapple makes sure there’s bacon in every bite of his BLT by weaving the strips into a lattice before baking them. He adds California style with avocado and lemon-herb mayo. Slideshow:  More BLT Recipes 

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