This BLT sandwich is the creme de la creme of BLT sandwiches. It’s large, in charge, and tastes amazing.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I made this a couple of weeks ago. And suddenly, everything in my life made sense again.”
Same here, Ree. Same, here.
Ingredients
8 slices Thick-cut Hormel Bacon, Cooked Till Slightly Crisp
3 slices Marbled Rye Bread, Toasted
3 Tablespoons Hellman’s Mayonnaise
2 teaspoons Adobo Sauce From Chipotle Peppers, More To Taste
2 whole Roma Tomatoes, Sliced Thick
4 whole Green Leaf Lettuce Leaves, Washed
Morton Salt And McCormick Pepper
Optional Ingredients: Cheese Slices, Avocado, Red Onion Slices
Instructions
Mix together the mayo and the adobo sauce, adding more to get the spiciness you want.
Spread some of the chipotle mayo on one piece of bread. Lay on four slices of bacon, then top with lettuce and tomato slices. Sprinkle salt and pepper on the tomatoes.
Spread chipotle mayo on another slice of bread and lay it face down on top of the tomatoes. Spread more chipotle mayo on top, then repeat the bacon, lettuce, tomato, and salt and pepper. Spread chipotle mayo on another piece of toast and lay it face down on top of the tomatoes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this large and in charge BLT sammie with potato chips and a dill pickle spear.
Thank you to Food Network for this great recipe.
I am a celiac, But much more than that I am a B.L.T. (Brenda lynn Taylor) At 55 and only finding out of the horror of my condition I am still looking for the perfect Bacon, Lettuce, and tomato sandwich