Description
A smoky, tangy twist on the classic BLT with BBQ-glazed bacon, creamy ranch dressing, and fresh veggies layered on toasted bread. Perfect for lunch or a casual dinner.
Ingredients
Scale
- 6 slices thick-cut bacon
- 2 tablespoons BBQ sauce
- 4 slices sourdough or rustic sandwich bread
- 4 tablespoons ranch dressing
- 4 large lettuce leaves (romaine or iceberg)
- 2 medium tomatoes, sliced
- 1 teaspoon butter or olive oil (optional, for toasting bread)
Instructions
- Preheat oven or skillet and cook bacon until nearly crisp. Brush with BBQ sauce, flip, and glaze the other side, cooking until caramelized and fully crisp.
- Toast bread slices until golden. If desired, lightly butter or oil before toasting for extra crunch and flavor.
- Wash and dry lettuce leaves. Slice tomatoes into even slices, patting them dry with a paper towel to reduce excess moisture.
- Spread ranch dressing evenly on each slice of toasted bread.
- Layer lettuce, tomato slices, and BBQ-glazed bacon on two slices of bread. Top with the remaining slices, ranch side down.
- Slice sandwiches diagonally and serve immediately while warm and crisp.
Notes
Serve with kettle chips, sweet potato fries, or a crisp side salad. For a spicier twist, swap ranch for chipotle mayo. Cooked bacon can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop/Oven
- Cuisine: American