Bacon, Lettuce, Tomato, and Egg Sandwich (aka The BLTE)

BLTE
Bacon, Lettuce, Tomato + Egg Grilled Cheese Social
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Serving: 1 serving
Yield: 1 sandwich
Nutrition Facts (per serving)
857 Calories
69g Fat
38g Carbs
26g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 857
% Daily Value*
Total Fat 69g 88%
Saturated Fat 16g 79%
Cholesterol 272mg 91%
Sodium 1256mg 55%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 26g
Vitamin C 29mg 147%
Calcium 79mg 6%
Iron 4mg 22%
Potassium 569mg 12%
*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 smoky 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 a few more added ingredients that can make this dish even more amazing.

Ingredients

For the Sandwich: 

  • 3 slices thick-cut bacon

  • 1 large egg

  • 2 slices Texas toast

  • 2 leaves iceberg lettuce

  • 3 slices tomato

  • 1 to 2 tablespoons lemon-basil aioli

For the Aioli Recipe:

  • 1 1/2 tablespoons Duke's mayo

  • 4 basil leaves, finely chopped

  • 1 lemon wedge, juiced

  • 1/2 clove garlic, minced

Steps to Make It

  1. Begin by assembling the aioli. Whip together mayonnaise, basil, lemon juice, and garlic clove. 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 1 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 then serve immediately. 

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness

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