There are only so many variations on a BLT that I can share (like this Avocado BLT, or this BLT Burger, or this BLT Scallop Pizza, or this BLT Pasta Salad, or Bacon Jam BLT Pizza) but I panini-ified my BLT and splurged on good ingredients to make it a dinner. I went all out on thickcut, pepper-crusted bacon. Think expensive bacon. I mean, it was dinner, so the pricey stuff was worth it.
thick cut bacon, 3 slices per sandwich
oatmeal or sourdough bread
colby jack or sharp cheddar cheese
aoli/mayo (I used this!)/parmesan peppercorn dressing/honey mustard
Bake the bacon slices in a 400-degree oven for 20-30 minutes on a cooling rack ontop of a baking sheet.
While the bacon is baking, spread the bread with mayo. Top the bread with the bacon. Load it up, this is a dinner sandwich.
Layer the sandwiches with arugula, and tomato.
Top with cheese and 2nd slice of bread. Preheat the panini press, a grill pan, or a griddle.
Brush the bread/griddle/press with olive oil and grill the sandwiches until crisp and melted.
I liked this one a lot. I think the arugula and the peppery bacon were great touches to elevate this to a more special sandwich. The greens need to be one that can stand getting warmed, like arugula or spinach. Regular lettuces would just get wilty. I liked this sandwich grilled. Toasty bread is my favorite and those grill lines are the best but melting the cheese and warming everything through took it from a toasted sandwich to a panini.
Do you ever bake your bacon? It keeps it flat, you don’t have spatters of bacon grease, and you don’t have to flip & babysit it. I don’t always bake it, but it is such a great method. Anytime I’m going to chop the bacon I do that before cooking it and then I can push it around the pan and just scoop with a slotted spoon instead of trying to keep it from curling up and cooking unevenly.