Diner-Style BLT Sandwiches

Name: Diner-Style BLT Sandwiches with Parmesan-Ranch Tossed Salad
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Bacon; 1 Lettuce; 1/4 tbsp Fry Seasoning; 4 slice Bread; 3 tbsp Parmesan Cheese; 4 tbsp Mayonnaise; 2 Tomato; 1 1/2 oz Butter; 1 tsp Hot Sauce; 1/8 tsp Granulated Sugar, tsp

with Parmesan-Ranch Tossed Salad

By Recipe0 System

The fresh aroma after a spring rain, a starry night, a perfect peach: It’s the simple things that often bring the most joy, like a BLT! And this one’s a classic: toasted sourdough slathered with spicy seasoned mayo and layered with smoky bacon, juicy tomatoes, and crisp lettuce. Just like at the diner, we’ve got a side salad for you—a creamy, crunchy buttermilk ranch-dressed number, showered with Parmesan. It’s the perfect pairing for one of our favorite sandwiches of all time.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
1 Lettuce
1/4 tbsp Fry Seasoning
4 slice Bread
3 tbsp Parmesan Cheese
4 tbsp Mayonnaise
2 Tomato
1 1/2 oz Butter
1 tsp Hot Sauce
1/8 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

8 steps

1

Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
2

While bacon cooks, wash and dry produce.
3

Thinly slice half the tomatoes into rounds and dice remaining tomato into ¼-inch pieces. Season tomato rounds with salt and pepper. Trim and discard root end from lettuce; separate leaves. Reserve one whole leaf per sandwich, then chop the remaining leaves into bite-size pieces.
4

Toast sourdough slices.
5

In a small bowl, combine mayonnaise, ½ tsp Fry Seasoning, a pinch of sugar, and as much hot sauce as you like (1 tsp Fry Seasoning and two pinches of sugar for 4 servings). Taste and season with salt and pepper.
6

In a large bowl, toss together diced tomato, chopped lettuce, ranch dressing, and Parmesan.
7

Spread one side of toasted sourdough slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough slices; close sandwiches.
8

Halve sandwiches; divide between plates and serve with salad on the side.

Bacon is fully cooked when internal temperature reaches 145°.

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