The Ultimate Homemade BLT Sandwich Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
882 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
The Ultimate Homemade BLT Sandwich Recipe
Description
The BLT sandwich recipe starts with a homemade basil Asiago aioli, which brings herbal and cheesy notes to the creamy sauce. The sourdough bread is buttered and toasted to a golden crust, adding a sturdy yet flavorful foundation. Crisp cooked bacon is layered with fresh leaf lettuce, thinly sliced ripe tomatoes, and crunchy alfalfa sprouts, providing texture and freshness inside the sandwich.
Layering the ingredients with aioli on both sides of the bread ensures moisture and richness in every bite. The sandwich is pressed slightly to meld the components before slicing. This sandwich works well for a wholesome lunch or a light dinner, offering a balance between savory bacon and fresh vegetables with a creamy cheese-infused sauce.
For best results, assemble just before eating as the sandwich is best enjoyed fresh. Ingredients can be stored separately to maintain crispness, with assembled sandwiches refrigerated for up to one day.
Ingredients
For the Aioli:
- ½ cup aioli recipe
- ¼ cup Asiago cheese shredded
- 1 tablespoon basil chiffonade
For the Sandwich
- ¼ cup unsalted butter softened
- 8 lices sourdough bread
- 8 leaves lettuce leaf
- 4 tomato thinly sliced, large ripe
- 24 Bacon strips, crisp cooked
- 1 cup alfalfa sprouts
Instructions
- Aioli: add all of the ingredients to a small bowl and mix together until combined. Keep cool in the refrigerator until it’s ready to use.
- Spread the butter evenly on both sides of all the sliced bread and cook on low heat in a large skillet until browned, about 2 minutes per side.
- To Plate: Spread some aioli on one side of a sliced toasted of bread and then layer on sliced leaf lettuce, sliced tomatoes, bacon, and sprouts. Spread some more aioli on another sliced of bread and then place it aioli side down onto the BLT sandwich and press down on it. Slice and serve.
Notes
- BLT sandwiches are best served immediately after preparation to maintain texture and flavor.
- Keep sandwich ingredients stored separately and refrigerated for up to 3 days; assemble sandwiches no more than 1 day before eating as they do not freeze well.
- White sliced bread can be used instead of sourdough, according to preference.
- Tomato varieties like vine-ripe, Roma, heirloom, yellow, or green tomatoes can be used depending on availability and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 882 kcal
% Daily Value*
| Calories | 882kcal | 44% |
| Carbohydrates | 83g | 28% |
| Protein | 36g | 72% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1959mg | 82% |
| Potassium | 778mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4032IU | 81% |
| Vitamin C | 19mg | 21% |
| Calcium | 167mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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