The Best BLT Sandwich You’ll Ever Eat
When it comes to classic sandwiches, few can rival the beloved BLT. But what if I told you there's a way to take this iconic sandwich to new heights? Get ready to tantalize your taste buds with this mouthwatering recipe for a delicious BLT sandwich with crispy bacon, peppery arugula, sweet caramelized onions, juicy tomatoes, and a kick of smoky chipotle mayonnaise. All nestled between two slices of perfectly toasted sourdough bread, this BLT variation is a flavor explosion you won't want to miss!
The Best BLT Sandwich You’ll Ever Eat
Ingredients
8 slices of crispy bacon
1 medium-sized white onion, thinly sliced
2 tablespoons olive oil
4 slices of sourdough bread
1/2 cup mayonnaise
2-4 tablespoons chipotles in adobo, chopped
1 large tomato, thinly sliced
1 cup fresh arugula leaves
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
In the same skillet, add the olive oil and sliced onions. Cook the onions over medium heat, stirring occasionally, until they become caramelized and golden brown. This process may take about 10-15 minutes. Once caramelized, remove the onions from the skillet and set aside.
While the onions are caramelizing, place the sourdough bread slices on a baking sheet and toast them in the preheated oven for about 5-7 minutes until they turn golden and crispy. Remove the bread from the oven and let it cool slightly.
Combine mayonnaise and chipotles in adobo to make your chipotle mayonnaise. Add less chipotles if you’re sensitive to spice.
Spread chipotle mayonnaise evenly on one side of each toasted sourdough bread slice.
On one slice of bread, layer the crispy bacon slices. Top the bacon with a generous amount of caramelized onions.
Add a layer of tomato slices on top of the onions, and season the tomatoes with salt and pepper to taste.
Finally, add a handful of fresh arugula leaves on top of the tomatoes.
Take another slice of chipotle mayonnaise-spread bread and place it on top of the arugula, mayo-side down, to complete the sandwich.
Repeat the same process to make the remaining sandwiches.
Slice the sandwiches diagonally or in half, and serve immediately.
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