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

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.

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.

We’re beefing up the summertime BLT with these smash-burgers—thin beef patties that are pressed onto a ripping hot plancha, or flat-top griddle, so they cook quickly and develop a smoky crust. Without grill grates, the juices from the burgers stay on the griddle, keeping them moist.

Thomas Keller's scrumptious recipe combines three of the world's most popular sandwiches—bacon, lettuce and tomato; fried egg; and grilled cheese.

In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese. He cures his own bacon, but the salad is delicious with any good artisanal bacon.

Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce) and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says.

To make this Italian-style salad, Joy Manning tosses cubes of bread with just a little B (bacon) and lots of healthy L (soft butter lettuce) and T (small yellow and red tomatoes). Instead of mayonnaise, she blends the basil-inflected dressing with protein-rich soft tofu.

This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich.

For a fun twist on the classic BLT, try adding grilled trout.

Jimmy Bannos Jr. improves on the classic BLT by layering his version with curly frisée, lemony arugula aioli, thick-cut bacon and juicy heirloom tomatoes. He tops it all with a runny fried egg.

These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

Chef Richard Landau skips the creepy packaged vegan bacon in favor of king oyster mushrooms, also known as king trumpets or royal trumpets. These have a firm, meaty texture and flavor that can mimic bacon on a BLT. While the texture of king oysters is unique, other thinly sliced wild mushrooms, like shiitake, would also be tasty on this sandwich.

Brushing burgers with butter while they're on the grill allows natural sugars caramelize, making the meat extra-delicious.

This burger has all the components of a BLT—they're just not configured in the usual way. Crumbled bacon and intense sun-dried tomatoes are mixed into a garlicky mayonnaise, which gets slathered on a juicy burger. The lettuce part, arugula, adds a crunchy, peppery hit.