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10 Ways to Make a Bacon, Lettuce and Tomato (BLT) Sandwich

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken curry naan bread BLT is one of the recipes featured on this page

Chicken curry naan bread BLT is one of the recipes featured on this page

10 Different Ways to Make a BLT

A BLT by definition is a sandwich containing the three principal ingredients that give it its name: bacon, lettuce and tomato. There is nothing however that says they need be the only components of the sandwich and the concept can be varied in an infinite number of ways to make it both more visually appealing and more tasty. The 10 BLT variations featured on this page can be prepared exactly as prescribed or tweaked and varied to suit your tastes, essentially using them as inspiration for coming up with the perfect sandwich for any given occasion.

Special cure, thick-cut English back bacon

Special cure, thick-cut English back bacon

Traditional BLT with soft ball buffalo mozzarella and homemade dill pickles

Traditional BLT with soft ball buffalo mozzarella and homemade dill pickles

1. BLT With Mozzarella Cheese and Dill Pickles

Cook Time

Prep time: 10 min*

Cook time: 5 min

Ready in: 15 min

Yields: 1 sandwich

*If time permits, start the cucumber pickling a couple of hours in advance, cover and refrigerate until required. This will improve the intensity of the flavour.

Ingredients

  • 6 (¼-inch-thick) slices from an (English) cucumber
  • 2 or 3 tablespoons white wine vinegar
  • ½ teaspoon freshly chopped dill leaves
  • Salt
  • 4 strips bacon
  • Vegetable oil
  • 4 small lettuce leaves
  • 1 small to medium tomato
  • Black pepper
  • 4 slices from soft ball buffalo mozzarella (or as required)
  • 2 slices white bread

Instructions

  1. Add the cucumber slices to a small, flat bottomed bowl along with the dill, white wine vinegar and a little salt. Stir around to ensure even coating then cover and set aside until required.
  2. Pour some vegetable oil into a non-stick frying pan and fry the bacon over a medium heat until cooked as desired.
  3. Wash the lettuce leaves and shake dry before arranging in an even layer on one slice of the bread.
  4. Wash and dry the tomato before moderately finely slicing and arranging over the lettuce. Season with some black pepper.
  5. When the bacon is done, shake off the excess oil before laying on top of the tomatoes.
  6. Place the mozzarella slices on top of the bacon (slightly overlapping), followed by the pickled cucumber and the second slice of bread. Press down lightly then cut in half to serve.
BLT with turmeric spiced mashed egg

BLT with turmeric spiced mashed egg

2. BLT With Turmeric Spiced Mashed Egg

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 roll

Ingredients

  • 1 egg (best if it's around a week old, as fresher eggs don't hard boil too well)
  • Butter
  • ¼ teaspoon ground turmeric
  • 1 tablespoon freshly chopped coriander leaf/cilantro (half for egg mix and half to garnish)
  • Salt and pepper
  • 2 strips bacon
  • Vegetable oil
  • 2 or 3 iceberg lettuce leaves
  • 3 slices from medium tomato
  • 1 soft bread roll

Instructions

  1. Put the egg into a pot with enough cold water to ensure it is comfortably covered. Put the pot on to a high heat until the water starts to boil then reduce the heat and simmer for 5 minutes.
  2. Lift the pot with the egg to your sink, lay it in the sink and start cold water running in to it while you pour some vegetable oil into a frying pan and get the bacon on to fry.
  3. Crack the eggshell on a hard surface, peel and place the peeled egg into a small bowl, along with the butter, turmeric and some salt and pepper. Mash with the back of a fork before stirring in half the chopped herb.
  4. Cut the roll open and lay the washed, dried and torn lettuce leaves on the bottom half. Spoon on the egg mixture in an even layer.
  5. When the bacon is cooked, lay it over the egg mix with the tomato slices on top. Scatter with the last of the chopped herb before closing the top of the roll over.
BLT with red onion and chilli sauce

BLT with red onion and chilli sauce

3. BLT With Red Onion and Chilli Sauce

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2 rolls

Ingredients

  • 3 tablespoons natural yoghurt
  • 1 tablespoon tomato ketchup
  • ½ teaspoon hot chilli powder
  • Salt and pepper
  • 4 small iceberg lettuce leaves
  • ¼ small red onion
  • 2 teaspoons freshly chopped coriander leaf/cilantro
  • 2 soft bread rolls
  • 4 strips bacon
  • Vegetable oil
  • 1 medium tomato

Instructions

  1. Put your kitchen grill/broiler on to preheat at its highest setting.
  2. Spoon the yoghurt, ketchup and chilli powder into a small bowl, season with salt and pepper and stir well before subsequently stirring in the chopped herb.
  3. Wash the lettuce leaves, shake dry, roll and shred. The peeled onion quarter should be sliced and separated into strands. Stir both into the spicy sauce.
  4. Cut the rolls in half and toast on the cut under the grill/broiler while you fry the bacon.
  5. Divide the spicy lettuce and onion mix between the roll bases and top with the sliced tomato, followed by the cooked bacon. Close the rolls over to serve.
BLT with garlic mayo and crispy bacon corn snacks

BLT with garlic mayo and crispy bacon corn snacks

4. BLT With Garlic Mayo and Crispy Bacon Corn Snacks

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 sandwich

Ingredients

  • 1 tablespoon mayo
  • 1 large garlic clove
  • 4 strips of bacon
  • Vegetable oil
  • 3 or 4 iceberg lettuce leaves
  • Salt and pepper
  • 1 medium tomato
  • 1 small, single serving pack of crispy bacon corn snacks
  • 2 slices bread

Instructions

  1. Put the mayo into a small mixing bowl. Peel the garlic clove and grate it into the mayo before stirring well.
  2. Put the bacon on to fry in a little vegetable oil.
  3. Wash the lettuce leaves, shake dry and roughly chop before arranging on one of the slices of bread. Season lightly with salt and pepper.
  4. Wash the tomato, dry with kitchen paper and slice before arranging on top of the lettuce.
  5. When the bacon is cooked, lay the slices on top of the tomato and carefully spread with the mayo.
  6. Arrange some of the corn snacks on top, lay the second slice of bread in place, press down lightly and cut to serve.
Mini BLT chilli spiced hot dogs

Mini BLT chilli spiced hot dogs

5. Mini BLT Chilli Spiced Hot Dogs

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 2 mini hot dogs

Ingredients

  • 2 mini hot dogs (about 6")
  • 1 large garlic clove
  • 1 large dried chilli
  • 2 or 3 iceberg lettuce leaves
  • 1 medium to large tomato
  • Generous dusting of hot chilli powder
  • Salt and pepper
  • 2 mini sub rolls
  • 1 teaspoon (or as required) mustard
  • 4 slices bacon
  • Vegetable oil
  • Tomato ketchup

Instructions

  1. Place the hot dogs into a saucepan with the peeled garlic clove and the dried chilli. Add enough cold water to ensure they are comfortably covered. Put the pan on to a high heat.
  2. Wash, roll and shred the lettuce leaves and seed and moderately finely chop the tomato. Add to a small mixing bowl and season with chilli powder, salt and pepper. Stir well to combine the seasonings.
  3. When the hot dog water starts to boil, reduce the heat to achieve as gentle a simmer as possible while you fry the bacon in a non-stick frying pan with a little vegetable oil.
  4. Cut the rolls open and gently pull the two halves apart without separating them altogether. Spread some mustard over the exposed areas with a knife.
  5. When the bacon is done, lay two strips in each roll to cover the mustard spread surfaces.
  6. Divide the spicy lettuce and tomato between the rolls and lift a hot dog on top in each instance with cooking tongs or a large slotted spoon.
  7. Squeeze on some ketchup before serving.
BLT with pork fillet and apple sauce

BLT with pork fillet and apple sauce

6. BLT With Pork Fillet and Apple Sauce

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 roll

Ingredients

  • 1 (4-ounce) pork fillet or boneless pork chop
  • Salt and pepper
  • Vegetable oil
  • 2 strips bacon
  • 1 large iceberg lettuce leaf
  • ½ small tomato
  • 1 soft bread roll
  • 1 teaspoon apple sauce

Instructions

  1. Leave any fat on the pork fillet during cooking and resting. Pour a little oil into a non-stick frying pan and bring it up to a medium heat while you season the pork on both sides with salt and pepper. Fry over a medium heat for around 20 minutes or until done, turning occasionally.
  2. When the pork is ready, put your kitchen grill/broiler on to preheat to its highest setting and lift the pork to a small plate to rest while you fry the bacon in the same pan.
  3. Wash, dry and shred the lettuce leaf. Seed the tomato half and slice it into strips. Combine the lettuce and tomato together.
  4. Cut the roll open and toast lightly on both cut sides under the grill/broiler.
  5. Arrange the tomato and lettuce on the bottom of the roll half before cutting any fat from the pork and discarding. Slice the pork and arrange on the tomato and lettuce bed.
  6. Spoon the apple sauce over the pork, top with the bacon and lay the top of the roll in place to serve.
Paprika spiced BLT salad pitta pockets

Paprika spiced BLT salad pitta pockets

7. Paprika Spiced BLT Salad Pitta Pockets

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 2 pitta pockets

Ingredients

  • 4 strips bacon
  • Vegetable oil
  • 4 lettuce leaves
  • 2 medium tomato
  • 2" piece of (English) cucumber
  • ½ teaspoon smoked paprika
  • Salt and pepper
  • 2 pitta breads
  • Mayo

Instructions

  1. Fry the bacon in vegetable oil until slightly crisp. Set it on a plate covered with kitchen paper to cool and dry out, at which point it should become even more crispy.
  2. Wash the lettuce leaves, roll them up together and shred. Add to a large mixing bowl.
  3. Cut the tomatoes in half and scoop out and discard the seeds with a teaspoon. Cut the cucumber piece in half and similarly scoop out and discard the seeds.
  4. Slice the tomato halves and the cucumber pieces and add to the bowl with the lettuce. Season with the smoked paprika, some salt and pepper and stir well.
  5. Break the bacon strips into small pieces with your hands and add to the salad, stirring it carefully through.
  6. Heat the pitta breads per the instructions in the pack. Slice along one long side of each heated bread and open them up to form pockets.
  7. Spoon the bacon salad into the pitta pockets and squeeze over some mayo to serve.
Cheese and onion BLTs

Cheese and onion BLTs

8. Cheese and Onion BLTs

Cook Time

Prep time: 5 min

Cook time: 7 min

Ready in: 12 min

Yields: 2 rolls

Ingredients

  • 2 special cure, thick-cut back bacon rashers
  • Vegetable oil
  • 2 bread rolls
  • 6 small green lettuce leaves
  • ¼ small red onion (optional)
  • Salt and pepper
  • Small tomato
  • 4 slices Red Leicester or other hard cheese (or as required)

Instructions

  1. Put your kitchen grill/broiler on to preheat to its highest setting.
  2. Start the bacon frying in a little bit of vegetable oil.
  3. Cut the rolls open and toast the cut sides until golden.
  4. Wash the lettuce leaves, shake dry and divide between the two roll bases.
  5. Slice the peeled onion portion and separate into strands, distributing them over the lettuce and seasoning with salt and pepper.
  6. Wash and dry the tomato before slicing and arranging over the lettuce and onion.
  7. When the bacon is cooked, fold the fleshier part over the tail of each slice (still in the frying pan) and arrange a couple of slices of cheese on top of each. Place the pan under the grill/broiler for around 2 minutes or until the cheese is melted.
  8. Lift the bacon and cheese parcels with a spatula on to the salad beds on the rolls, season with more black pepper and lay the roll tops in place.
BLT with chilli spiced fried prawns

BLT with chilli spiced fried prawns

9. BLT With Chilli Spiced Fried Prawns

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 roll

Ingredients

  • 1 thick-cut back bacon rasher
  • Vegetable oil
  • 1 bread roll
  • 2 large lettuce leaves
  • 3 or 4 slices of tomato
  • Salt and pepper
  • 4 medium to large prawns
  • Little bit of butter
  • Hot chilli powder

Instructions

  1. Start the bacon frying in a little vegetable oil.
  2. Cut the bread roll open and lay the washed and dried lettuce leaves on the bottom half, followed by the tomato slices. Season with salt and pepper.
  3. Pour a little oil into a second frying pan, add a little butter and put on to a fairly high heat.
  4. Make a careful slit along the back of each prawn with a very sharp but small knife, just deep enough to allow you to remove the black vein/intestine. This should always be done with medium to large prawns/shrimp as you don't want to be eating their digestive systems.
  5. Add the prawns to the hot oil/butter and season with salt, pepper and some chilli powder. Stir-fry for around 2 minutes until just cooked.
  6. Lay the bacon on top of the lettuce and tomato, arrange the prawns on top and close the roll over to serve.
Chicken curry naan bread BLT

Chicken curry naan bread BLT

10. Chicken Curry Naan Bread BLT

Cook Time

Prep time: 30 min

Cook time: 45 min

Ready in: 1 hour 15 min

Yields: 1 naan sandwich

Ingredients

  • 2 large whole chicken thighs
  • 2 teaspoons hot curry powder (1 for chicken thighs and 1 for sauce)
  • Salt and pepper
  • 1 medium red onion
  • 2 large garlic cloves
  • 3 or 4 tablespoons vegetable oil, plus extra for frying bacon
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon hot chili powder
  • ½ teaspoon garam masala
  • 14 ounce can chopped tomatoes in tomato juice
  • 4 thick-cut back bacon rashers
  • 4 to 6 large lettuce leaves
  • 2 (10-inch) garlic and coriander (cilantro) naan breads

Instructions

  1. Put your oven on to preheat to 400F/200C/Gas Mark 6.
  2. Season the chicken thighs all over with salt, pepper and one teaspoon of the curry powder, paying particular attention to the fleshy underside. Lay them skin sides up in a suitable casserole dish and cook in the hot oven for 40 minutes.
  3. When the chicken is in the oven, pour the vegetable oil into a large saucepan and bring it up to a medium to high heat.
  4. Peel the red onion, cut it in half down through the core, then lay each half flat and slice moderately thinly across the way. Peel and slice the garlic cloves.
  5. Add the onion, garlic, ginger, remaining curry powder, garam masala and chilli powder to the heated oil. Saute for 2 or 3 minutes to soften the onion and cook the harshness out of the spices.
  6. Pour the tomatoes into the saucepan and season with salt and pepper. Stir well and use your wooden spoon to break up the tomatoes. Bring to a simmer, cover and continue to simmer for 20 minutes, stirring occasionally. Turn off the heat, and push the pan to a cool part of your stove to let the sauce partly cool.
  7. When the chicken thighs are ready, take them from the oven and pierce with a skewer to ensure the juices run clear. Re-cover and set aside for 15 minutes to let them rest.
  8. When the thighs have been resting for about 10 minutes, start the bacon frying in a large frying pan with a little vegetable oil.
  9. Wash the lettuce leaves and shake dry before heating the naan breads per the instructions on the pack.
  10. Lay one naan bread presentation side down on a chopping board and top with the lettuce leaves.
  11. Peel the skin from the chicken thighs (carefully, as they will still be hot!) and discard. Pluck the meat from the bones in small chunks and arrange over the lettuce. You may find it easiest to do this with 2 forks, due to the heat.
  12. Spoon some of the sauce over the chicken and lettuce. The rest can be cooled and refrigerated in a suitable container for up to 3 days.
  13. Lay the bacon atop the sauce and place the second naan bread, presentation side up, on top. Press down very lightly and slice in half to serve.

© 2020 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 07, 2020:

Thank you, Peggy. I very much enjoyed the experimentation process. I hope you similarly enjoy anything you try.

Peggy Woods from Houston, Texas on May 06, 2020:

You have taken the BLT to entirely new levels with many of your recipes. I like many of your ideas and will be trying some of them soon. Thanks for the ideas.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 04, 2020:

I love that story, Mary, and can definitely relate to it. Probably even in the 90's, I personally wouldn't have known what a BLT was without explanation. It is definitely a fairly new innovation over here by comparison to the US but that cafe variety definitely doesn't sound too appetising. Thanks for sharing the story and for visiting.

Mary Wickison from Brazil on May 03, 2020:

I have a story to tell you. Back in the 80s, I moved from California to a small mining village in the midlands. I went into a local cafe and asked for a BLT. I was met with blank stares. I explained what it was and they gave me tinned tomatoes on soggy white bread with a couple rashers of bacon and some wilted iceberg lettuce. I was shocked.

Now I see the error of my ways, I should have been more specific. I thought there was only one way to make a BLT but I guess I was wrong.

Your paprika pitta ones are especially appealing. Thanks for giving me more options.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 03, 2020:

Pun absolutely excused. I hope you manage to make good use of that bacon, Liz, and thanks very much for reading.

Liz Westwood from UK on May 03, 2020:

I have bacon in the freezer and I was thinking of getting it out to make BLT sandwiches. You have given me plenty of food for thought in this article. (Excuse the pun.)