Best Canadian Grilled Blt Recipes

BLT

BLT image

This gourmet BLT recipe with thick, crispy bacon, juicy tomatoes, and creamy avocado is simple and fresh. The best BLT you've ever eaten!

Provided by Erin Clarke / Well Plated

Time 30m

Number Of Ingredients 9

Ingredients

6 slices thick-cut bacon
4 to 8 tender green lettuce leaves (washed and spun dry)
1 ripe heirloom tomato (cut into 1/2-inch thick slices (if tomatoes are not in season, use small on the vine tomatoes instead))
2 teaspoons red wine vinegar
Kosher salt
Ground black pepper
4 slices good quality (sturdy whole wheat bread (I like sourdough))
4 tablespoons nonfat plain Greek yogurt
1/2 ripe avocado (sliced)

Steps:

Preheat the oven to 400 degrees F.
For easy clean up, line a baking sheet with foil. Place a baking wire rack on top, coat the rack with non-stick spray, then arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is crisp. Transfer to a paper towel-lined plate and pat dry.
Arrange the tomato slices in a single layer and drizzle with the vinegar. Sprinkle lightly with salt and pepper.
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.
Place a layer of lettuce on top. Add the tomatoes on top of the lettuce, lightly shaking off excess juice.
Add 3 slices of bacon (tear the bacon in half as needed to help it fit).
Add the avocado, then sprinkle with an additional pinch of salt and pepper. Spread each of the remaining slices of toasted bread with 1 tablespoon of yogurt. Place, yogurt-side down, on top. Cut the BLT sandwiches in half and serve.

Nutrition Facts : ServingSize 1 of 2, Calories 435 kcal, Carbohydrate 33 g, Protein 18 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 17 g

SUNNY'S OPEN-FACED GRILLED BLT

Sunny's Open-Faced Grilled BLT image

Provided by Sunny Anderson

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

One 13.8-ounce pop-tube pizza dough
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
1 tablespoon light brown sugar
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Freshly ground black pepper
4 slices thick-cut bacon
Two 1-inch slices beefsteak tomato
One 1-inch slice iceberg lettuce or 1 heart of romaine, sliced lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon sriracha seasoning

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.