B L T Sandwiches Supreme Recipes

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

PERFECT BLT SANDWICH

Steps:

• Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.

THE BEST BLT SANDWICH

Steps:

• Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon.
• Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.

B L T SANDWICHES SUPREME

Steps:

• Cook bacon until crisp and set aside on a paper towel to soak up the grease, if necessary.
• You can toast or leave untoasted the bread. Cut bread into sandwich slices.
• Spread a little bit of mayonnaise or pesto onto one side of each slice of bread.
• Layer the bacon, the salad greens, the tomatoes, the red onion, and basil leaves, the avocado and alfalfa sprouts if using onto one slice of bread. I use about four basil leaves for each sandwich. Season sandwich with salt and pepper if desired.
• Place the other slice of bread on top and very gently push down on the sandwich.
• Cut in half or in quarters.
• Serve with a smile on your face.

THE SS B.L.T.

Steps:

• Preheat the oven to 400 degrees F.
• Evenly space the bacon on a baking sheet lined with a wire rack and bake until crispy, 15 to 18 minutes. Drain the bacon on paper towels, reserving the bacon fat from the pan. Reduce the oven temperature to 350 degrees F. Once cooled, finely mince the bacon.
• For the caper spread: In a bowl, combine the cream cheese, capers, chives and honey mustard, and season with salt and pepper. With a rubber spatula, mix all the ingredients until combined. Adjust the seasoning if necessary.
• For the sandwich build: Cut the crusts from the bread. Brush slices on one side with the reserved bacon fat and transfer to the oven to warm through, about 5 minutes. Smear the fat side of four slices with some caper spread. Layer with 1 1/2 ounces of smoked salmon, some red onion, tomato, minced bacon and arugula. Top with another slice of bread and cut each sandwich into thirds, to make finger sandwiches.