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Spanglish
Pork, Quick and Easy, Sandwiches

The BLT: Two Ways

by Nick

A good BLT is one of my favorite sandwiches in the world. But even still, that doesn’t mean it can’t be improved! A few weeks ago, Betsy and I were looking for a quick lunch and I happened to have all the stuff for a BLT sandwich. I ran down to the store and grabbed a good loaf of focaccia and came back to make some sandwiches!

These are my quick keys to making a really awesome BLT:

1) Use the best tomatoes you can find. Good fresh juicy tomatoes can really make the sandwich.

2) Bake your bacon until it’s really crispy. Try to get really good, thick bacon for these. More on the bacon later.

3) I think mayonnaise is essential on a normal BLT. If you’re doing one of the alternative versions in this post though, you can skip it.

4) Toast the bread. Gotta toast the bread!

So, let’s make some!

Yield
2 sandwiches.
Prep Time
Total Time

Just a moment please...

Print Recipe The BALT and The Spanglish

Ingredients

  • 6 thick strips of bacon.  Some people go crazy on the bacon, but I'll show you a trick that can make a little go a long way.
  • 1 ripe tomato
  • A few leaves of crispy lettuce
  • Focaccia bread
  • 1 Avocado (if you're making the BALT)
  • 1/2 Cup Monterey Jack (or your favorite) cheese (for the Spanglish)
  • 1 Fried egg per sandwich (for the Spanglish)

Directions

1) Lay bacon out on a wire rack over a baking sheet and bake at 350 degrees until very crispy, about 15-20 minutes.

2) Slice bread and brush on bacon grease.  Toast bread in the oven on a clean baking sheet for 5 minutes.  You just made bacon bread!

For the BALT: Add bacon, sliced tomato, lettuce and sliced avocado to the bacon bread.

For the Spanglish: Leave out the avocado (or include it if you want).  Add shredded cheese to one slice of bread as it toasts.  Fry an egg in 1 Teaspoon of butter or olive oil.  Make sure to fry it over easy so it's nice and runny!  Add the egg to the sandwich!

The Bacon. The Bread.

Sometimes people can get a bit out of control with their bacon on a BLT. This might sound like blasphemy to some of you, but I do think it’s possible to have too much bacon on a sandwich.

Trust me. If you get some really nice thick bacon and follow the instructions here, three strips per sandwich is more than enough.

For starters, preheat your oven to 375 and then put a rack on a baking sheet. Lay out your bacon on the rack and cook it for about 15 minutes (depending on the bacon), until it’s really crispy.

Cooking it on the rack will let the bacon grease drip off and also keep your bacon in perfect strips. It’s really the only way to cook bacon if you ask me!

bacon cooked

Nice and crispy.

While the bacon cooks, you can get your bread out. I found a nice loaf of focaccia. I wouldn’t use flimsy white bread for these guys, but you could if you’re in a bind I guess.

the bread

No flimsy bread for this sandwich.

The Smartest Thing I’ve Ever Done.

Instead of using butter to toast the bread, I just plopped each slice in the bacon grease that had dripped off while the bacon cooked.

This basically makes bacon bread. If you do this the sandwich will taste incredibly bacon-y even if it only has a few slices on it.

bacon bread

Bacon bread!

Don’t toast the slices in the grease though as they might burn. Just let them soak up some of it and then toast them on a separate baking sheet. After a few minutes you’ll have some really beautiful bread.

toasted

I could already tell this sandwich was gonna rock.

The Rest of the Party.

No matter what version you’re making, you’ll need tomato and lettuce. I actually like a LOT of lettuce on my sandwich. It’s just how I roll.

One avocado will be enough for two sandwiches also if you’re doing the BALT.

chopped

Really nice produce.

The Spanglish

This sandwich was from the 2004 Adam Sandler flick Spanglish. I saw the movie a long time ago, but for some reason I remembered the sandwich.

OH wait. I know why I remembered it. Because it’s the best sandwich ever made. No joke.

It’s really easy to make once you have your BLT fixings ready. Just add some cheese (I like Monterey Jack) to one slice of bread and put it back in the oven for a minute so the cheese gets melted.

Then fry up an egg in a tiny bit of butter. Over-easy is the best way to go here so the egg stays runny, gooey and awesome.

Then top the sandwich with your egg and cheese!

egg

Egg and cheese!

The cross-section shows the real beauty of this thing.

BALT

The BALT.

It’s cheesy and tastes very bacony even though there’s just a few strips on there. And as you can see, I like lettuce.

The great thing about The Spanglish is that the egg creates almost a sauce for the sandwich.

But whether you make The Spanglish or The BALT or just a plain old BLT, do the thing with the bread in the bacon. Thank me later.

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13 comments on “The BLT: Two Ways

  1. The Spanglish sandwich looks great. I love a good egg sandwich and I like bacon and avocado. Good call on using focaccia instead of regular sandwich bread. I am going to try my hand at making some focaccia soon, I gave ciabatta a whirl recently and it was good but not quite there. I picked up a copy the Bread Bakers Apprentice by Peter Reinhart…great book with great breads. Would be interesting to try this sandwich on a bagel, making some today.

  2. Very nice Nick! I love baconifying the sandwich! Perhaps you could save some of that grease and make mayo out of it… or like an aioli?

    Also, one thing you might want to try is oven drying roma tomatoes. When you make that sandwich, you will think you will have dies and gone to heaven. I did a guest post on them for Tom Naughton's site Fat Head You've Been Fed a Bunch of Bologna

    1. I know I know… but sometimes I just think it's overkill to put like a pound of bacon on a sandwich. Blasphemy I know…

  3. Whoa! Talk about being on the same brainwave! I just now got to read this, but we had BLTs for supper. I like mine with cheddar cheese and a combo of Miracle Whip and mustard. I put them on toasted kaiser rolls, so I guess we don't believe in wimpy white bread for these either. ;-) I'll have to try baking the bacon, and using the grease to toast the bread, I always just fry the bacon/butter the rolls, but the bacon grease idea sounds delish! ;-)

  4. I'm not a fan of tomatoes (blech, goopy stuff), so I always make a BLC. Bacon, lettuce, cucumber. So yummy.

  5. I just cannot fathom a better sanny than a BLT or BALT (actually—I often switch out every other week).

    Crispy bacon, mayo, good tomato and just go from there. I love your suggestion of the foccaccia bread. I'll use an english muffin in a pinch. Thanks for all your GREAT recipes.

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