12 slices thick-cut bacon8 slices thick-cut sourdough or Texas toast8 slices sharp cheddar cheese1 large tomato, sliced2 cups shredded iceberg or romaine lettuce½ cup mayonnaiseSalt, to tasteFreshly cracked black pepper, to taste
Optional Add-Ons
Pickled jalapeñosSliced avocadoHot honeyBlackstone seasoning of choice
👨🍳 Directions
1. Cook the Bacon
Preheat your Blackstone Griddle to medium heat.Lay the bacon across the griddle and cook until it reaches your preferred level of crispiness, flipping as needed.Remove the bacon and place it on a paper towel-lined plate.Leave just a little of that bacon goodness behind on the griddle. We're making a BLT. This isn't the time to start making responsible decisions. 😂
2. Prepare the Bread
Here's where we're changing things up.Instead of buttering the outside of your bread, spread a thin, even layer of mayonnaise across one side of each slice.Yes. Mayo.Trust me.The oil in the mayonnaise helps create an incredibly even, crispy, golden-brown crust on the griddle.
3. Start Griddling
Reduce the Blackstone to medium-low heat.Place four slices of bread onto the griddle mayo-side down.Immediately add two slices of sharp cheddar cheese to each piece of bread.Place the remaining four pieces of bread nearby, also mayo-side down, so they can toast.
4. Melt the Cheddar
Cover the cheese-topped bread with a melting dome for approximately 1–2 minutes.If necessary, add a tiny splash of water next to the bread before covering to create some steam.Once the bread is beautifully golden and the cheddar is melted, remove everything from the griddle.
5. Build the BLT
Now we're building.Start with the cheddar-covered toast.Add a generous layer of crispy bacon.Follow with fresh tomato slices.Season the tomatoes with a little salt and freshly cracked black pepper.Add plenty of crisp lettuce.If you want a little additional creaminess inside, add a light spread of mayo to the toasted side of the top piece of bread.Top the sandwich and give it a gentle press.
6. Slice & Serve
Cut the sandwich diagonally.Because somehow a BLT just tastes better when it's cut diagonally. 😂Serve immediately while you've still got that contrast between warm melted cheddar, crispy bacon, cool lettuce, juicy tomato, and crunchy griddled bread.
🌟 Bright Spots Pro Tip
Mayo isn't just going inside the sandwich this time.Using mayonnaise instead of butter on the outside of the bread creates an incredibly consistent golden crust because it spreads easily from edge to edge.The key is using a thin layer.Too much mayo can make the bread greasy instead of crispy.And keep your Blackstone around medium-low heat when you're melting the cheddar. Give the cheese time to melt before that beautiful golden bread turns into burnt toast.One more thing:Season your tomatoes.A little salt and freshly cracked pepper directly on a fresh tomato can make a surprisingly big difference in a BLT.
