California Blt Pancake Sandwich Recipes

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CALIFORNIA BLT PANCAKE SANDWICH



California BLT Pancake Sandwich image

Pancakes serve as a sweet bread alternative for our classic BLT sandwiches. We added avocadoes for an extra-creamy taste.

Provided by Paula Kittelson

Categories     Lunch

Time 30m

Yield 3

Number Of Ingredients 8

5 slices bacon
1 cup Bisquick™ Complete pancake & waffle mix
2/3 cup water
1/2 ripe large avocado
2 tablespoons fresh lemon juice
3 to 6 tablespoons mayonnaise
1 large tomato, sliced, seasoned with salt
5 leaves romaine lettuce, cut into 4-inch-long pieces

Steps:

  • Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack. Bake 10 to 15 minutes or until bacon is crisp. Cool.
  • Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
  • Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
  • To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.

Nutrition Facts : ServingSize 1 Serving

CALIFORNIA BLTS



California BLTs image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 2 sandwiches

Number Of Ingredients 8

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman's)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
  • Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
  • Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

CALIFORNIA CHICKEN BLT SALAD



California Chicken BLT Salad image

Savor BLTs pasta-salad style, with California avocados tossed in, too.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 7

Number Of Ingredients 6

1 box Betty Crocker™ Suddenly Salad™ ranch & bacon pasta salad mix
1/2 cup mayonnaise
2 cups cut-up cooked chicken
1 large tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
1 bag (12oz) ready-to-eat American blend salad greens (iceberg lettuce, romaine, red cabbage, carrots and radishes)

Steps:

  • Cook pasta as directed on box.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning (from Suddenly Salad™ box) and mayonnaise. Stir in drained pasta and remaining ingredients. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 380 mg, Sugar 3 g, TransFat 0 g

BLT



BLT image

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

Provided by MOTTSBELA

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 1

Number Of Ingredients 5

4 slices bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

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.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g

PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY



Pancake Breakfast Sandwich Recipe by Tasty image

Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?

Provided by Karlee Rotoly

Categories     Breakfast

Time 45m

Yield 4 sandwhiches

Number Of Ingredients 11

⅓ cup maple syrup, grade A
1 cup pancake mix, plus 2 tablespoons
1 tablespoon vegetable oil
¾ cup milk
5 large eggs, divided
nonstick cooking spray, for greasing
4 round sausage patties, (3½ inches (8 cm) wide and ¼-inch 6mm thick)
1 tablespoon filtered water
½ teaspoon kosher salt
4 slices american cheese
2 ring molds, or mason jar lid rings 3 1/2 (8 cm)

Steps:

  • Line a baking sheet with a nonstick mat or parchment paper.
  • In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
  • Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
  • Preheat the oven to 250°F (120°C).
  • Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
  • Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
  • Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
  • In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
  • Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
  • Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
  • Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 698 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 1 gram, Protein 34 grams, Sugar 22 grams

CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN



California BLT's Blat - Barefoot Contessa Ina Garten image

This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

6 slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended ( Hellman's or Bestfoods)
4 -8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juice of
1 large ripe tomatoes, sliced 1/2-inch thick
kosher salt & freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
  • Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
  • Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2

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Top Asked Questions

How to make a perfect BLT sandwich?
How to Make a Perfect BLT 1 Prep: Shred lettuce, slice tomatoes, and fry or bake bacon. 2 Toast: Toast bread and top with mayonnaise. 3 Assemble: Top one slice of bread with bacon, shredded lettuce, and tomatoes. Top with the other slice of toasted bread.
What is the best BLT recipe?
This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist! Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices. Cook bacon until crisp, drain on paper towel and set aside. Toast bread until lightly browned, butter if desired and set aside. Spread each slice of bread with 1 tablespoon mayonnaise.
How do you make a BLTa sandwich with avocado?
Adding avocado makes it a BLTA. Instead of using slices of avocado, which can slip out of the sandwich, this recipe mixes the avocado with mayonnaise. To make the avocado mayonnaise, in a small bowl, combine the avocados, mayonnaise, tarragon and lemon juice and mix well.
Is this California Club Sandwich a recipe?
This hearty sandwich will keep you feeling full for hours and put a smile on your face. That’s a sandwich I can count as a recipe. This California Club Sandwich with bacon and avocado is a tasty upgrade for your traditional turkey sandwich! Cook the bacon slices according to package instructions and allow to dry on paper towels.

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