Blackstone BLT

Ingredients

• 1 largebeefsteak tomato, vine-ripened and in season
• 60 ml (¼ cup)olive oil
• 30 ml (⅛ cup)balsamic vinegar or balsamic reduction
• ½ teaspoonItalian seasoning
• ¼ teaspoonsalt
• to tastefreshly ground black pepper
• 12 slicesthick-cut bacon
• to tastefresh iceberg lettuce
• 4 slicesthick-cut white or sourdough bread
• to tastemayonnaise

Instructions

1. 1

   Marinate the tomatoes

   Slice the tomato and place the slices in a dish with the olive oil and balsamic vinegar or reduction. Leave them to sit while the bacon cooks.

2. 2

   Cook the bacon

   Cook the bacon on the griddle over medium-low heat until crisp. Transfer it to a paper towel to drain.

3. 3

   Spread the mayonnaise

   Spread a thin layer of mayonnaise over each slice of bread.

4. 4

   Toast the bread

   Toast the bread lightly on the griddle, then spread another thin layer of mayonnaise on the inside of each slice.

5. 5

   Add lettuce and tomatoes

   Layer pieces of lettuce on the bread, followed by the marinated tomato slices.

6. 6

   Season the tomatoes

   Once the tomatoes are on the sandwiches, season them with salt and freshly ground black pepper.

7. 7

   Finish and serve

   Top with bacon and the remaining slices of bread. Slice the sandwiches and serve.

What is a Blackstone BLT?

A BLT is a familiar American sandwich built around bacon, lettuce and tomato. This version uses a griddle for cooking the bacon and toasting the bread, while a brief balsamic marinade gives the tomatoes a tangy, savoury edge.

The rich bacon and mayonnaise balance the bright tomato, and crisp iceberg adds a cool crunch. Thick-cut bread makes the sandwich sturdy enough to hold the fillings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 767 calories, 29g protein, 31g carbs, 58g fat.

The bread supplies most of the carbohydrates, while bacon, olive oil and mayonnaise contribute much of the fat. Bacon and bread also provide protein, with the tomato and lettuce adding freshness to the filling. Pair a sandwich with a simple salad or extra vegetables for a balanced plate.

Why marinate the tomatoes?

Tomatoes: A ripe beefsteak tomato gives broad slices that sit neatly on the bread. Marinating them in olive oil and balsamic while the bacon cooks lets the flavours mingle without adding another cooking stage.

Seasoning: Italian seasoning, salt and pepper round out the tomato layer. Add the salt and pepper once the tomatoes are on the sandwiches, as directed.

Getting crisp bacon

Heat: Cook the bacon over medium-low heat so it has time to crisp without scorching. Keep an eye on it, as thickness and griddle heat affect how quickly it cooks.

Draining: Move the cooked bacon to paper towel before assembling. This helps remove excess surface fat and keeps the bread from becoming overly greasy.

Toasting and assembling

Bread: Spread a thin layer of mayonnaise on the bread before toasting it lightly on the griddle. Add another thin layer to the inside after toasting, as the method specifies.

Layers: Put lettuce down before the marinated tomatoes, then season and add the bacon. Finish with the second slice of bread so the sandwich is easy to slice and serve.

Texture and timing

A good result has crisp bacon, lightly toasted bread, fresh lettuce and juicy tomato. Keep the bread to a light toast so it remains tender enough to bite through.

The stated total time is 25 minutes, including the tomato marinating time while the bacon cooks. The sandwich is best assembled just before serving, while the toast and bacon still have some crispness.

What to serve with it

The BLT can be served on its own for a filling lunch. For a more substantial meal, pair it with a simple green salad or a bowl of soup.

If serving sides, choose something fresh or lightly dressed to offset the richness of the bacon and mayonnaise. Serve the sandwiches soon after assembly so the tomato juices do not soften the bread.

Recipe notes & tips

• Use a ripe but still firm tomato so the slices hold together during assembly.
• Leave the tomato slices in the oil and balsamic while the bacon cooks.
• Cook the bacon over medium-low heat and check it often for crispness.
• Drain the bacon on paper towel before putting it on the bread.
• Toast the bread lightly so it does not overpower the tender tomato.
• Assemble just before serving to help the bread stay crisp.

Variations

• Use balsamic reduction: Choose it instead of balsamic vinegar for a thicker, sweeter marinade.
• Choose sourdough: Use the listed sourdough option for a tangier bread base.
• Add more lettuce: Increase the iceberg for extra crunch in each bite.
• Change the seasoning: Adjust the Italian seasoning to suit your taste.
• Use white bread: Choose thick-cut white bread for a milder sandwich.

Common mistakes to avoid

• Cooking over high heat: The bacon can brown before it crisps; keep the griddle at medium-low.
• Skipping the drain: Excess bacon fat can make the sandwich greasy; use paper towel before assembling.
• Over-marinating the bread: Keep the tomato mixture on the tomatoes, not the bread, to avoid soggy slices.
• Toasting too darkly: The bread can become hard to bite through; toast it lightly.
• Leaving out the second mayonnaise layer: Add the thin layer inside after toasting, as the method calls for.

How to store

For the best texture, assemble and serve the sandwiches fresh. Store leftover components separately in covered containers in the refrigerator and use within 3 days; reheat the bacon and toast the bread before assembling.

Frequently asked questions