Grilled Cheese BLT

 

I keep seeing  new recipes that I want to try out.  This is a sandwich that I saw on the Simply Recipes page the other day.   The Grilled Cheese BLT Sandwich.  

I thought what a novel idea!  A tasty mash of two classic favorites, rolled into one very delicious sounding and looking sandwich!  What could go wrong!

 

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.

WHAT YOU NEED TO MAKE A GRILLED CHEESE BLT

Just a few simple ingredients.  And a large skillet. You want a skillet large enough to hold two slices of bread in a single layer.

• 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.

 

HOW TO MAKE A GRILLED CHEESE BLT

The best of both worlds all in one tasty sandwich. You can't go wrong! If you have all of the elements prepped ahead of time, it goes together in a flash!

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.

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.

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.

Finally top with the crisp lettuce leaves and the other slice of toasted bread, cheese side down.  Cut in half on the diagonal and enjoy!

 

This was a really good sandwich, but it was not hard to see how any one of the elements of it could get lost in the other flavors. I was really happy that I had used the best ingredients that I had in the house to make it.

If you are going to cook and eat something, I say buy and use the best that you can afford to use.  This was fabulous. See my hints and tips below to ensure your sandwich is fabulous also!

 

HINTS AND TIPS FOR THE BEST SANDWICH

1. Use a lovely, good quality fresh and ripe tomato. I used Mutti brand  Beefsteak tomatoes and they were fabulously tasty. If you only have supermarket tomatoes just keep them at room temperature for a couple of days and the flavor will be a lot better.

2. Use a good quality, well flavored, thick smoked bacon. If your bacon is too thin it will be lost in the flavors of everything else. If you can get home smoked bacon so much the better.

3. Use a good quality crisp lettuce. I used leaves from a living lettuce that I had purchased and they were lovely.

4.  Use a strong flavored cheese.  Too weak a flavor and it will disappear against the flavors of everything else. I used a British farmhouse cheddar. It is worth the extra money.

5. Use a sturdy white bread and a good quality full fat  mayonnaise.

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

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!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.