Best 6 Grilled Bacon Blts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The classic BLT sandwich gets a delicious upgrade with grilled bacon. This sandwich is perfect for a quick and easy lunch or dinner. The combination of crispy bacon, juicy tomatoes, crisp lettuce, and tangy mayonnaise is a flavor explosion in every bite. With just a few simple ingredients and a few minutes of cooking time, you can have a delicious grilled BLT bacon sandwich that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON BLT CLUBS



Grilled Salmon BLT Clubs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 clove garlic, finely chopped
Grated zest and juice of 2 limes
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 slices bacon
1 1/4 pounds center-cut skinless salmon fillet
1 small red onion, sliced
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
12 slices country bread, toasted
8 leaves red-leaf lettuce
3 plum tomatoes, sliced
1 avocado, halved, pitted and thinly sliced

Steps:

  • Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate.
  • Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half.
  • Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
  • Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters.

GRILLED BACON BLTS



Grilled Bacon BLTs image

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Provided by Deb Perelman

Categories     Bon Appétit     Lunch     Sandwich     Bacon     Lettuce     Tomato     Summer     Mayonnaise     Pork     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 8

1/2 cup mayonnaise
1 1/2 tsp. (or more) Sriracha
1 lb. thick-cut bacon
8 (1/2"-thick) slices white sandwich or Pullman bread
2 ripe medium beefsteak tomatoes, cut into thick slices
Flaky sea salt
Freshly ground black pepper
1/2 head of iceberg lettuce, leaves separated

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.

BROWN SUGAR BACON BLT SANDWICHES



Brown Sugar Bacon BLT Sandwiches image

Simple BLT sandwiches are quite amazing, but when you add dill mayonnaise, avocado and brown sugar bacon, they become something spectacular! I used double-thick bacon in this recipe, but you can use thick-cut bacon if you prefer, adjusting the cooking time as necessary. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 12

6 thick-sliced bacon strips
1/4 cup packed brown sugar
1/4 teaspoon cayenne pepper
1/4 cup mayonnaise
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/8 teaspoon kosher salt
2 brioche hamburger buns, split
4 Bibb or Boston lettuce leaves
1 medium ripe avocado, peeled and thinly sliced
1 medium tomato, thinly sliced

Steps:

  • Place bacon on a rack in a foil-lined 15x10x1-in. baking pan. Place in a cold oven. Set oven to 350°. Bake for 20 minutes. Sprinkle bacon with brown sugar and cayenne pepper. Bake until sugar is melted and bacon is browned, 15-20 minutes longer., Meanwhile, combine mayonnaise, dill, garlic powder, pepper and salt; spread over cut sides of buns. Layer bun bottoms with lettuce leaves, avocado, bacon and tomato; replace bun tops.

Nutrition Facts : Calories 757 calories, Fat 50g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1269mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 8g fiber), Protein 19g protein.

BACON ON THE GRILL



Bacon on the Grill image

Bacon can easily be cooked on the grill for a mess free stove.

Provided by Soup Loving Nicole

Categories     Side Dish

Time 17m

Yield 6

Number Of Ingredients 2

1 pound lean thick-cut bacon
aluminum foil

Steps:

  • Preheat an outdoor grill for medium-low heat.
  • Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top. Place bacon on rack, making sure no pieces are overlapping.
  • Place baking sheet on the grill grate, close the lid, and cook for 12 minutes or until desired doneness. Transfer bacon to a paper towel-lined plate to absorb excess grease.

Nutrition Facts : Calories 125.8 calories, Cholesterol 27 mg, Fat 10.8 g, Protein 7.2 g, SaturatedFat 3.6 g, Sodium 521.3 mg

SUNNY'S OPEN-FACED GRILLED BLT



Sunny's Open-Faced Grilled BLT image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

One 13.8-ounce pop-tube pizza dough
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Freshly ground black pepper
4 slices thick-cut bacon
Two 1-inch slices beefsteak tomato
One 1-inch slice iceberg lettuce or 1 heart of romaine, sliced lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon sriracha seasoning

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.

EXTRA-CRISPY BLT



Extra-Crispy BLT image

Using wavy, thin-cut bacon in a BLT is kind of like putting potato chips in your sandwich: It adds salt and a satisfying crunch when you take a bite. Cook the bacon in the oven (the fastest way to evenly cook a batch), then layer the slices irregularly for more air and optimal texture. Use equal portions of bacon and tomato for a nice balance of crisp and soft, salty and sweet. Thinly sliced iceberg lettuce goes in between the two for freshness and even more crunch, and it helps keep the tomatoes from dampening the bacon. While these steps seem small, together they are the keys to the BLT of your summertime dreams.

Provided by Ali Slagle

Categories     sandwiches, main course

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 pound thin-cut bacon, halved crosswise
8 (1/4-inch-thick) slices of large, ripe tomatoes (such as beefsteak, from about 2 12-ounce tomatoes)
Kosher salt and black pepper
1 small head iceberg lettuce
8 slices airy white bread (such as sandwich bread, pain de mie or milk bread)
Mayonnaise and/or Dijon mustard

Steps:

  • Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
  • Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
  • Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
  • Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.

Tips:

  • Choose thick-cut bacon: It will hold up better on the grill and provide a more satisfying bite.
  • Don't overcrowd the grill: Give the bacon plenty of space to cook evenly.
  • Cook the bacon over medium heat: This will help to prevent it from burning.
  • Flip the bacon halfway through cooking: This will ensure that it cooks evenly on both sides.
  • Use a meat thermometer to check the doneness of the bacon: It should be cooked to an internal temperature of 145 degrees F.
  • Drain the bacon on paper towels before assembling the BLTs: This will help to remove excess grease.
  • Use ripe tomatoes and crispy lettuce: These will add flavor and texture to the sandwich.
  • Spread mayonnaise or another condiment on the bread: This will help to hold the sandwich together and add flavor.
  • Serve the BLTs immediately: They are best when eaten fresh.

Conclusion:

Grilled bacon BLTs are a classic summer sandwich that is easy to make and always a crowd-pleaser. By following these tips, you can make the best grilled bacon BLT possible. So fire up the grill and enjoy!

Related Topics