Today for this Ultimate BLT(A) Sandwich, we’re talking thick cut pepper bacon, home grown tomatoes, a special Duke’s mayo mix, butter lettuce and an avocado… all toasted up on sourdough bread.
Now for me folks, there ain’t but one kind of bacon and that’s thick-cut pork bacon. You’ve got to have good thick cut bacon, because there’s nothing worse than biting into a sandwich and you can’t find the bacon! But we’re going to give that bacon a little more flavor.
About 30-40 min ahead of cooking time, I like to take some course black pepper and give it a good sprinkling on both sides of the bacon. I like to pat it in a bit to make sure it sticks to the bacon
Then set it in the ice box about 30 minutes to let that pepper love on that hog meat.
I typically fry my bacon up in a skillet, however you can also bake it in the oven. This is a less messy way and also leaves your bacon flat and it won’t curl on you.
The oven method: place the bacon on a backing sheet and bake at 400 degrees F. for about 10-15 minutes or until done but not too crispy.
I personally think it needs to be a good Beefsteak tomato, all that juice and flavor is the best for making these sandwiches. I also like to slice them on the thinner side.
But we’ve got a little trick for bringing out some more flavor in that ‘mater! Take those ‘maters and sprinkle them with a little brown sugar on both sides. What?! Yep, because we’ve got a lot of salt with that bacon, we need to balance it out with a little sweet.
BLT’s around my house are on a good sour dough bread. Toast it up with some good Kerry Gold Irish Butter, and it is MMM mhhmmm good. Remember we also used it in the Tuna Melt Video. Go ahead and slather both sides up good with butter and toast them in your skillet also.
The “Special” Sauce
Of course you can spread on some mayo- but we like to give it a little more flavor and mix in some chili powder, smoked paprika, and Worcestershire sauce. Mix that up really well and let it “chill!”
The Green Stuff…
Now, normally I’m not too sure about some of that green stuff folks put in food, but I’ve become a big fan of avocado and it adds a great creaminess to the sandwich. And don’t forget the lettuce, but not just any lettuce…
I like to use butter lettuce, but as the name suggests, it has a mellow buttery flavor.
Assembly Line Time
Now to bring in all the participants- I like to layer them up in this order, but feel free to experiment however you like!
Spread a layer of mayo sauce on a slice of bread, followed by some avocado, bacon, a little more avocado, lettuce, tomato and top with bread. There you have it folks, one of the best BLT(A) Sandwiches you will ever wrap your lips around, I guarantee it!
Ultimate BLTA - Cowboy Kent Rollins
- ¾ cup mayonnaise
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 8 slices thick cut bacon
- Coarse ground black pepper
- 1 large beefsteak tomato sliced
- 4 tablespoons light brown sugar
- 2 avocados thinly sliced
- Butter lettuce
- 4 slices sourdough bread
- Butter for spreading
In a small bowl whisk together the mayonnaise, chili powder, smoked paprika and Worcestershire sauce. Cover and place in the icebox for 30 minutes, or until ready to serve.
- Lay the bacon in a single layer on a baking sheet. Generously coat both sides with pepper. Cover and set in the icebox for 30 minutes.
- Remove from the icebox and place in a skillet and fry over medium-high heat until done, but not too crispy. *Note you can also bake the bacon at 400 degrees F. for about 10 minutes or until done. Remove to a paper towel.
- Meanwhile, sprinkle each side of the tomato slices with brown sugar. Cover and set aside.
- Spread butter on both sides of the bread. Place in a cast iron skillet and toast both sides until golden brown.
- To assemble the sandwich: Spread a layer of the mayonnaise sauce on top of the bread, add a layer of avocado, 4 pieces of bacon, avocado, butter lettuce and 2 slices of tomato. Top with bread. Repeat with the remaining ingredients. Serve immediately.