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Smoky Grilled BLTs

Source of Recipe

Southern Living


Recipe Introduction

How do you improve on the classic sandwich? Grill it. Cook the bacon outside (no smoky kitchen!), char the tomatoes, and toast the bread. We prefer thick-cut bacon because it won’t crumble in the sandwich. Use a thin, flat fish spatula to turn the tomato slices more easily on the grill.

List of Ingredients

° 8 thick-cut hickory-smoked bacon slices
° 8 (5-grain) bread slices (about 1 inch thick)
° 3 small (5- to 6-ounce) tomatoes, cut into ½-inch thick slices
° 5 Tbsp plus 1 teaspoon mayonnaise
° 8 butter lettuce leaves (from 1 head)
° ½ teaspoon kosher salt
° ½ teaspoon black pepper


Recipe

Preheat grill to medium-high (400° to 450° F). Place a 12-inch cast-iron skillet or grill pan on grill grates. Working in 2 batches, add bacon to skillet. Cook, turning occasionally, until crisp, 7 to 8 minutes per batch. Transfer bacon to a plate lined with paper towels; let cool 2 minutes. Break each bacon slice in half. Remove skillet from grill; reserve 4 tablespoons drippings.

Brush reserved drippings evenly onto one side of bread slices. Place bread, greased sides down, on un-oiled grates. Grill, uncovered, until lightly toasted, 2 to 3 minutes. Transfer bread to a plate; cover with aluminum foil to keep warm. Place tomato slices on oiled grates. Grill, uncovered, until warmed and faint grill marks appear, about 30 seconds per side. Remove from grill.

Spread mayonnaise evenly onto the un-grilled sides of bread slices. Top 4 bread slices evenly (mayonnaise sides up) with bacon pieces, tomato slices, and lettuce. Sprinkle evenly with salt and pepper. Top with remaining 4 bread slices, mayonnaise sides down.


Serves 4