BROWN SUGAR BACON BLT SANDWICHES
Simple BLT sandwiches are quite amazing, but when you add dill mayonnaise, avocado and brown sugar bacon, they become something spectacular! I used double-thick bacon in this recipe, but you can use thick-cut bacon if you prefer, adjusting the cooking time as necessary. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place bacon on a rack in a foil-lined 15x10x1-in. baking pan. Place in a cold oven. Set oven to 350°. Bake for 20 minutes. Sprinkle bacon with brown sugar and cayenne pepper. Bake until sugar is melted and bacon is browned, 15-20 minutes longer., Meanwhile, combine mayonnaise, dill, garlic powder, pepper and salt; spread over cut sides of buns. Layer bun bottoms with lettuce leaves, avocado, bacon and tomato; replace bun tops.
Nutrition Facts : Calories 757 calories, Fat 50g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1269mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 8g fiber), Protein 19g protein.
BACON & SWISS CHICKEN SANDWICHES
I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. -Marilyn Moberg, Papillion, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.
Nutrition Facts : Calories 410 calories, Fat 17g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 667mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
BACON DRESSING SANDWICH TOPPER
Need a change from just plain ole mayo and mustard? Try this on a turkey or chicken sandwich. You won't be disappointed.
Provided by Tisy Adams
Categories < 15 Mins
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl and Chill until ready to serve.
- Store this topper in the refrigerator in an airtight container for up to 1 week.
Nutrition Facts : Calories 67.9, Fat 6, SaturatedFat 1.3, Cholesterol 6.1, Sodium 121.5, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 0.7
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- Heat a skillet over medium heat until warm. Add a few slices of bacon and cook until crisp on both sides. Remove to a paper towel lined plate to drain while you cook the rest of the bacon.
- Assemble the sandwiches: spread one slice of bread with a generous amount of BLT sauce. Lay a couple slices of bacon over the sauce, top with a slice or two of tomato and a few pieces of lettuce. Top with another piece of toasted bread and serve.
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- Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 18 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool.
- Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown.
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- Use Excellent Tomatoes. There are no two ways about it: BLTs are a seasonal treat. They are the sandwich to look forward to as the longest days of summer slowly shorten and the August and September tomatoes make their way to the farmers' market (or, better yet, to your backyard).
- Season the Tomatoes. Run this little experiment at home: Get yourself the best tomato you can find, and cut off a slice. Split that slice in half and eat one half.
- Use Not-Too-Much Good-Enough Bacon. With the tomato sufficiently pampered, let's move on to the bacon, starting with picking it out. Bottom-of-the-barrel supermarket bacon is injected with brine, because it's a quick and dirty way to set the pink color and deliver the salty, smoky flavor we crave, cutting a days-long curing process down to a matter of hours.
- Cook the Bacon Flat and Crisp. There are a few different ways you can cook your bacon for a BLT. If you're cooking for one, the microwave is an attractive option because the bacon will cook fast and evenly, but don't do it!
- Skip the Fancy Bread. I love sourdough. I love a crusty French boule. I love a classic San Francisco Dutch Crunch. I love ciabatta. I love bagels almost more than life itself.
- Toast the Bread... in Bacon Fat. I know some folks who insist on untoasted white bread for their BLTs. The rest of us use toast. Here's my idea: We're making toast, and we've got rendered bacon fat sitting in front of us.
- Use Your Favorite Mayonnaise. We're past the most essential territory now and have started veering into the realm of personal taste, and mayonnaise is an arena in which expressing the wrong opinion is liable to get you in some serious trouble.
- Use the Right Lettuce. A decade ago, Serious Eats Founder and Overlord Ed Levine, in what might have been the most iconoclastic move in a life defined by iconoclasm, suggested that the L in a BLT is superfluous.
- Layer Carefully. Layering the BLT is the point at which I have the most internal conflict. A part of me says that the lettuce should go against the toast on both sides, with the tomato and bacon in the middle.
- Triangles Taste Better. Triangles taste better. A slice of pizza or a slice of pie, a quesadilla cut into wedges, Japanese onigiri, and, of course, sandwiches.
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