Caution: This sandwich may cause a heart-a-stroke!
BLTs, the classic bacon, lettuce, and tomato sandwich with a little mayo. Thought to have been around since the early 1900’s, they are the descendants of the Victorian tea sandwiches and the earliest cookbook recipes included turkey.
With bacon all the rage now, BLT’s are more popular than ever. The bacon and tomatoes are the stars of this sandwich. You need a really good garden fresh tomato with a sprinkle of salt to bring out the flavor and a nice thick cut of bacon cooked how you like. Then most use iceberg lettuce (I like Romaine) and mayo to top it off. This one is a bit different it’s the ultimate diner food.
This thing is filling enough for breakfast (it will keep you full all day) or dinner ( it will put you in a bacon coma). If you want diner food at home this is it.
Plus find out the best way to cook bacon.
Fathers Day is almost here. If he’s a bacon lover try Bacon Freak and make him this for breakfast. You can get bacon delivered to your door monthly, plus bacon fanatics clothes, cookbooks (my personal favorite), wine, bacon coffee and a lot more.
This recipe makes four sandwiches.
Now for the ingredients:
- 12 oz bacon
- 8 pieces of bread
- Four slices of cheese
- 4 eggs
- 4 pieces of bologna, ham, sausage…. whatever you want!
How To Make The Ultimate BLT.
Cut the bacon in half. Cook the bacon as you normally do or see below for the best way to cook it. Drain grease and save for other recipes.
While the bacon is cooking. Fry the bologna. You can also use ham, sausage or no extra meat at all. Add about a tsp of butter or Pam to a griddle and cook the bologna for about four minutes on each side at a medium temp. You will want to cut a slice in the Bologna starting from one edge to the center so it doesn’t bubble up.
In the same griddle add another dab of butter and make the grilled cheese, but add the Bologna to the grilled cheese before they get hot so you can open the sandwich latter. Cook for 3-4 minutes per side.
Set the sandwiches aside.
Now turn the griddle down to a low-medium setting. Add more butter, about a 1/2 Tablespoon. Or you can use the reserved bacon grease. Add the eggs to the griddle, yolk intact and cook for about two mins. When you first add the egg try to gently push the whites back into a neater circle. Then flip, count 15 Mississippi’s 🙂 and they are done. Do one egg at a time or keep track of how many seconds if you are doing multiple eggs at once. Just a few seconds either way can ruin an over easy egg.
Once the eggs are finished it’s time to layer the sandwich.
Tomato- add a sprinkle of salt to increase the flavor of the tomato.
6 pieces of bacon
Egg on top- don’t pop the yolk till you are ready to eat
Mayo on the other piece of bread.
The Best Way to Cook Bacon!
THE OVEN! Why? If you’ve been cooking it on the stove you have to keep a steady eye on it, flip it, use a bacon press if you like, and then clean a giant ring of grease from the stove top when you’re done.
How I cook it in the oven – I preheat to 400 degrees and let it go for 30-45 mins depending on how crispy you like it. Once you get your time down it cooks itself. No grease or constantly watching it. In the oven, the grease doesn’t pop and spit everywhere.
Voila – The Ultimate BLT or what we call it The Heart-a Stroke!