Grilled Cheese BLT

Nothing, that’s what. Absolutely nothing!  This was, simply put, an amazing BLT sandwich.  The bread is toasted on one side  in a skillet.  I spread it with a bit of mayo before toasting to crisp and golden perfection.

While it is toasting, some really tasty cheddar cheese is melting on top of each slice, all gooey and rich. I used a medium strong farmhouse cheddar.  Yummy. If you really like American cheese slices in your sandwiches, by all means use that.

Two slices of toasty golden bread, topped with gooey cheese, ready to slap together with some sweet ripe slices of tomato, crisp and smokey bacon and then that lovely lettuce layered in between each cheesy golden slice.

What you have here is simply the best of two worlds, put together in an extremely delicious way!  Quantities given are for one sandwich. Simply multiply to make more.

• two slices of sour dough bread
• 1 TBS full fat mayonnaise
• 3 rashers of cooked, streaky bacon
• 5 (1/4 inch thick) slices of ripe beefsteak tomatoes
• kosher or sea salt and freshly ground black pepper to taste
• 3 crisp lettuce leaves, washed and dried
• 1/2 cup (2 ounces/57g) grated good strong cheddar cheese

Our local grocery store carries a really good in-store baked sourdough white loaf.  I love it. I buy at least one loaf of it every week.  It is great for toast and excellent for toasted sandwiches.

I wouldn’t be tempted to use a rustic sour dough as I think the bread would become to crisp and would shred your gums when you ate it, but you do you. If you think your gums can handle it, go for it!

Use only full fat mayonnaise for this and a good quality one. Today I used Kewpie mayonnaise. If you don’t like mayonnaise, simply substitute butter for the mayo.  If you like mayo though do use it. It adds a lovely rich hit of flavor to the outside of the sandwich.

Make sure your tomatoes are ripe and juicy.  Not hard. 

Crisp lettuce is best for this sandwich. I had bought a lovely head of “living” lettuce at the shops and it was beautifully fresh and crisp.

Use a good bacon!  Thick slice is best. Boy, I sure miss the bacon of the U.K. They had wonderful bacon!

I used a strong British farmhouse cheddar with a lovely rich flavor.  There were actually salt crystals in the cheese.  Yummy! Grate it yourself.

 

I love a BLT sandwich and in the summer months when fresh ripe tomatoes are available they are a delicious treat.  Here are a few other  tasty versions that I have cooked here on The English Kitchen.

CRUMPET BLT’S – Lovely crumpets, grilled until toasty brown and then spread with lashings of butter, all of that butter melting down into those little crumpet nooks and crannies.  Spread with a delicious herby mayo and topped with ruffles of crisp lettuce and slices of ripe tomato.  Finished off with crispy slices of smoky bacon.  Deliciously different!

BBQ CHICKEN BLT’S – What you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.  There is also a lush chive and garlic mayonnaise dressing.  Simply scrumptious!  All you need is some chips or salad on the side and you have a meal everyone will enjoy!

Yield: one sandwich

Author: Marie Rayner

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Grilled Cheese BLT

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This recipe gives the quantities for one delicious Grilled Cheese BLT Sandwich. Simply multiply to make more sandwiches. This sandwich is a tasty combination of two old favorites!

Ingredients

For each sandwich:

• two slices of sour dough bread
• 1 TBS full fat mayonnaise
• 3 rashers of cooked, streaky bacon
• 5 (1/4 inch thick) slices of ripe beefsteak tomatoes
• kosher or sea salt and freshly ground black pepper to taste
• 3 crisp lettuce leaves, washed and dried
• 1/2 cup (2 ounces/57g) grated good strong cheddar cheese

Instructions

1. You will need a large skillet. Place over medium-low heat. Spread the mayonnaise on one side of each piece of bread and place into the skillet, mayo side down.
2. Divide the cheese equally between the two slices, sprinkling it evenly over top to cover. Leave the bread to toast while you slice the tomatoes and prep the lettuce.
3. Once the toast is golden brown, remove one slice and place onto a plate mayo side down. Layer on the bacon and tomatoes. Season the tomatoes.
4. Finally top with the crisp lettuce leaves and the other slice of toasted bread, cheese side down.
5. Cut in half on the diagonal and enjoy!

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