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 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
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
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