Description
Our epic Grilled BLTs are a great way to make this traditional sandwich outside on a those hot summer days!
Ingredients
Scale
- 12 slices of sourdough bread
- 3–4 tablespoons butter (regular or plant-based)
- 1 pound thick cut bacon
- 6 tablespoons mayonnaise (or Miracle Whip)
- romaine lettuce
- 2–3 heirloom tomatoes, sliced
Instructions
- Prep: Preheat oven to a medium-high heat and ensure the grill grates are clean.
- Grill Bread: Butter both sides of each piece of bread. Place them directly on the hot grill grates and cook for about 1 minute on each side. Remove and set them aside.
- Grill Bacon: Line a large baking sheet (that will fit on the grill) with aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray and place the slices of bacon on top. Close the lid and let them cook at 400 degrees F for 15-18 minutes or they reach your desired crispness (regular bacon that is not thick cut will cook in around 12-15 minutes).
- Build Sandwiches: Generously spread mayo on the slices of grilled bread and then add your desired amount of lettuce, tomatoes, and bacon.
- Serve: Enjoy right away!
Notes
- Lettuce: we love romaine lettuce but any variety of lettuce would work (i.e. iceberg, butter, etc.).
- Bacon: after testing, we found that thick cut bacon took about 15-18 minutes to cook and regular bacon was around 12-15 minutes.
- Dairy-Free: simply use a plant-based butter.
- Gluten-Free: option to use a gluten-free bread, if needed.
Nutrition
- Serving Size: 1 sandwich
- Calories: 983
- Sugar: 14.3 g
- Sodium: 2023.1 mg
- Fat: 28.3 g
- Carbohydrates: 146.7 g
- Fiber: 6.8 g
- Protein: 35.8 g
- Cholesterol: 36.2 mg