Bacon, Lettuce, Tomato + Egg Sandwich - aka The BLTE

BLTE
Bacon, Lettuce, Tomato + Egg. Grilled Cheese Social
Ratings (5)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 sandwich (serves 1)
Nutritional Guidelines (per serving)
593 Calories
14g Fat
91g Carbs
37g Protein
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Nutrition Facts
Servings: 1 sandwich (serves 1)
Amount per serving
Calories 593
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 225mg 75%
Sodium 661mg 29%
Total Carbohydrate 91g 33%
Dietary Fiber 18g 64%
Protein 37g
Calcium 758mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What makes BLTs so good? Is it simply the perfect combination of smokey bacon, crisp and refreshing iceberg lettuce and juicy tomatoes or is it something more? Maybe it's the nostalgic qualities that this dear sandwich holds or is its unapologetic simplicity that's stayed constant throughout history.

Whatever the reason may be, we all can agree that this sandwich is pretty perfect when in its original format but I think I've found two more added ingredients that can make this dish even more amazing. Try adding my fragrant lemon and basil aioli along with a fried egg and let me know what you think.

Ingredients

  • For the Sandwich: 
  • 3 slices thick cut bacon
  • 1 egg
  • 2 slices texas toast
  • 2 leaves iceberg lettuce
  • 3 slices tomato
  • 1-2 tbsp. lemon-basil aioli
  • For the Aioli Recipe:
  • 1.5 tbsp. dukes mayo
  • 4 basil leaves, finely chopped
  • the juice of 1 lemon wedge
  • 1/2 garlic clove, minced

Steps to Make It

  1. Begin by assembling the aioli. Whip together mayonnaise, basil, lemon juice, and garlic clove and set aside.

  2. In a cast iron skillet, fry the bacon over medium heat, flipping occasionally, until desired crispiness has been achieved.

  3. Remove bacon from pan and fry the egg, sunny side up in the bacon grease.

  4. Remove egg and set aside. 

  5. Take both pieces of toast and add them to the bacon greased cast iron skillet. Let each slice cook for a few minutes on each side until the bread becomes golden and toasted.

  6. Once they're crispy, slather each side with the aioli (more or less depending on your love for mayo) and on one piece, layer the lettuce, tomato, bacon and fried egg. Gently top the sandwich with the remaining piece of bread, so the egg yolk doesn't burst, and serve immediately.