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My chopped BLT creation came from a happy accident when I was craving our family's favorite sandwich but wanted something easier to eat. Mixing all those classic ingredients together turned out to be pure genius. Now it's become my go to lunch when I want comfort food with a twist. The way the crispy bacon mingles with fresh veggies in every bite is simply irresistible.
A Fresh Take on Tradition
There's something magical about taking those beloved BLT elements and transforming them into an easy to eat sandwich filling. I love how every forkful has the perfect balance of smoky bacon crunchy lettuce and juicy tomatoes. The best part? No more sliding tomatoes or falling lettuce leaves. My kids actually ask for these instead of regular BLTs now.
What Goes Inside
- Bacon: A full package of thick-cut or regular bacon for crispy, savory flavor.
- Heart of Romaine: Fresh and crunchy lettuce chopped into bite-sized pieces.
- Fresh Tomato: One large or two smaller tomatoes, diced for juiciness.
- Mayonnaise: Adds creaminess to the chopped filling, with quantity adjustable to taste.
- Sub Rolls: Soft rolls that hold the chopped filling perfectly. Toast for extra texture.
Making Your Sandwich
- Cook the Bacon
- Cook bacon in a skillet, flattop grill, or oven until crispy. Drain on a paper towel-lined plate.
- Prep the Vegetables
- Chop romaine lettuce and dice tomatoes. Add to a large bowl.
- Mix the Filling
- Add mayonnaise (start with 2 tablespoons) to the bowl with the lettuce and tomatoes. Toss to coat and adjust mayo as needed.
- Toast the Rolls
- Toast sub rolls in a skillet with residual bacon grease or under a broiler until golden and crisp.
- Assemble the Sandwich
- Chop the cooked bacon and add it to the bowl. Mix the bacon with the filling and transfer to the toasted rolls. Serve immediately.
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My Sandwich Secrets
I always splurge on thick cut bacon it makes such a difference in the final sandwich. Toasting those rolls in the leftover bacon drippings adds amazing flavor and helps prevent soggy bread. Start light with the mayo you can always add more but my family loves when every bite has just the right amount of creaminess.
Mix It Up
Sometimes I'll add a few dashes of hot sauce to the mayo for a kick or toss in some creamy avocado chunks. Crumbled feta cheese and pickled onions turn this into a fancy cafe style sandwich. When I'm feeling fancy I'll swap the romaine for peppery arugula it adds such a nice bite.
Keep It Fresh
These sandwiches are best enjoyed right after they're made when everything is perfectly crisp and fresh. If you want to prep ahead the filling keeps nicely in the fridge for a couple days. Just wait to assemble until you're ready to eat that way your bread stays perfectly toasted.
Frequently Asked Questions
- → Why start bacon in a cold pan or oven?
Starting bacon in a cold pan allows it to cook more evenly and helps prevent shrinking. The fat renders slowly, resulting in flatter, crispier bacon.
- → Can I prep any ingredients ahead?
You can cook the bacon ahead and store it in the fridge, but chop vegetables fresh for best results. Assemble just before serving to keep bread crispy.
- → How do I prevent the sub rolls from burning while toasting?
Watch the rolls closely while broiling, they can go from perfect to burnt quickly. Keep the oven door slightly open to monitor them better.
- → Can I make this healthier?
Use turkey bacon, light mayo, and whole grain rolls to reduce calories. Add extra lettuce and tomatoes for more vegetables.
- → Why toss ingredients instead of layering?
Chopping and tossing ingredients ensures every bite has all flavors. It also makes the sandwich easier to eat with less falling out.