Best 10 Blts Recipes

THE BEST BLTS

Steps:

• Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
• Spread half of mayonnaise mixture over 1 side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.

FRIED GREEN TOMATO BLTS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.

SMOKY TOFU, LETTUCE, AND TOMATO SANDWICHES (VEGAN BLTS)

Steps:

• Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out! Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
• Toast the bread then smear each piece with mayonnaise, as little or as much as you like - 2 teaspoons to 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.

BEST BLTS

Steps:

• Season the tomato slices with salt and pepper and allow to rest on paper towels to absorb liquid.
• In a large cast iron skillet, cook the bacon until crisp (about 15-20 minutes) and drain on a paper towel.
• Pour off the bacon fat (but save it for other recipes!) leaving a tiny coating of fat in the pan. Over a very low heat, put the slices of bread in the skillet and warm/toast them on both sides until lightly browned (about 3-4 minutes total).
• Remove bread from the skillet and, for each sandwich, top one bread slice with 2 tomatoes, 3-4 slices bacon, 3 lettuce leaves, and 1 tbsp dressing; top with the other bread slice and serve immediately.

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"

Steps:

• Preheat broiler.
• In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
• On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

CANDIED BACON BLTS

Steps:

• For the candied bacon: Preheat the oven to 375 degrees F. Line one rimmed baking sheet with aluminum foil and another with parchment paper. Arrange the bacon slices very close together on the foil-lined baking sheet -- they should all fit on one.
• Sprinkle about 1 1/2 teaspoons brown sugar and a few grinds of black pepper over each slice of bacon. Bake until the bacon is evenly browned and very crisp, 15 to 17 minutes.
• While the bacon is still hot, transfer to the parchment-lined baking sheet and divide into 2 groups, overlapping 5 slices slightly on top of each other. Let cool while you prepare the rest of the sandwich.
• For the sandwich: Lay the tomato slices on a large plate and season with salt and pepper. Spread the mayonnaise on one side of each slice of bread. Heat a large cast-iron skillet over medium heat.
• When the skillet is hot, add 2 slices of bread, mayo-side down, and toast until deeply golden brown. Remove to a plate and repeat with the remaining 2 slices of bread. Let cool completely. If desired, spread more mayonnaise on the untoasted sides of the bread.
• To build each sandwich, layer half of the lettuce, basil, onion, tomato slices and bacon between 2 slices of bread. If desired, cut the sandwich in half.

GRILLED BACON BLTS

Steps:

• Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
• Arrange bacon strips across grate and grill until lightly charred around the edges, 5-7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you're grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
• Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.
• Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.

INSIDE OUT BLTS RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 400. In a large skillet cook bacon over medium heat until crisp. Drain on paper towels;chop. 2. In Medium bowl, combine bacon, lettuce, crumbs, cheese and olive oil. Mix well. Set aside. Halve roma tomatoes lengthwise. Scoop out insides leaving a 1/4 inch shell. Sprinkle black pepper on each tomato half. Brush with some of the mayonnaise. Mound the bacon mixture in tomatoes; transfer to baking pan. 3. Roast tomatoes, uncovered, for 10 to 12 minutes or until tomatoes start to wilt. Makes 2 servings. *** Can double, triple, quadruple recipe easily!!!

BLTS WITH CAESAR MAYO

Steps:

• 1. In a large frying pan over medium heat, cook bacon, turning occasionally, until lightly browned and crisp but not brittle, about 10 minutes. Drain on paper towels. 2. Meanwhile, in a blender or food processor, combine mayonnaise, parmesan, lemon juice, mustard, garlic, anchovy, salt, pepper, and Worcestershire. Whirl until smooth. Scrape into a small bowl. 3. Spread Caesar mayo on bread slices. Top half with tomato and sprinkle with sea salt. Add bacon, lettuce, and remaining bread slices. Serve with extra mayo.

PESTO BLTS

Steps:

• In a small bowl, combine the mayonnaise, pesto and pepper. Spread evenly over one side of each slice of toast. On two slices, layer with cheese, bacon, lettuce and tomato; top with remaining toast.