SUNNY'S OPEN-FACED GRILLED BLT
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the bread: Preheat the grill to 400 degrees F.
- Lay out the dough on a work surface and sprinkle with the olive oil, parsley, rosemary, garlic, a pinch of salt and a few grinds of pepper. Fold it over itself and roll out or just press with your hands to make a square that could fit four slices of bread, because that's the goal. (You will eventually want to cut this into fourths to serve.) Place on the direct heat of the grill and cook until it releases from the grill and is slightly golden brown, 3 to 5 minutes. Flip and cook until done, 5 to 8 minutes.
- For the bacon: Mix the brown sugar, cayenne pepper, zest and a few grinds of black pepper in a bowl. Press the bacon into this mixture and place on a piece of nonstick aluminum foil on the grill. Cook, without flipping, until the bacon is crispy, 18 to 20 minutes. Remove from the grill and roughly chop.
- For the tomatoes and lettuce: Brush the tomato slices and lettuce with olive oil and sprinkle with a pinch of salt and pepper. Place the tomatoes and lettuce directly on the grill and cook, flipping halfway through, until the tomatoes and lettuce are slightly charred, 3 to 5 minutes.
- Build the sandwiches: Mix the mayonnaise, honey, lemon juice and sriracha seasoning in a small bowl. Chop the grilled tomatoes and lettuce. Add the chopped tomatoes to the bread and press them slightly into the bread, then add the chopped bacon and piles of lettuce. Drizzle with the sriracha mayonnaise. Cut into four pieces and serve.
BBQ BLT SPREAD RECIPE
Delight your guests next time you're entertaining with our BBQ BLT Spread Recipe. A subtly spicy barbecue sauce adds a little heat to this BBQ BLT Spread Recipe. BBQ BLT Spread Recipe is a creamy appetizer spread flecked with chopped tomatoes and bacon bits.
Provided by My Food and Family
Categories Home
Time 10m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Cover serving plate with lettuce.
- Run knife around rim of reduced-fat cream cheese tub to loosen cream cheese; unmold onto lettuce.
- Top with remaining ingredients.
Nutrition Facts : Calories 40, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
POSH BLT
Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.
Nutrition Facts : Calories 794 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 4.3 milligram of sodium
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- Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
- Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
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- Towards the end of the bacon’s cooking time, place the bread slices on a sheet pan (or directly on the oven rack) and toast in the oven for 5 minutes. Flip the slices over and toast for 1 additional minute, until the bread is evenly browned. Then place 2 slices of the toasted bread on a cutting board or plate. Spread each slice with 1 tablespoon of yogurt.
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