This easy and delicious BLT Bar is perfect for a fun, customizable meal! With crispy bacon, creamy homemade mayo, and fresh toppings, everyone can build their own ultimate sandwich. It’s a quick and crowd-pleasing option for brunch, lunch, or casual gatherings. Serve with zesty pickles and a refreshing tomato-watermelon salad for the perfect balance of flavors!
Recipe Ingredients:
- 27 slices thick-cut bacon
- 24 leaves green leaf lettuce
- 12 deli slices sharp Cheddar
- 3 large red onions, thinly sliced
- 27 slices cooked thick-cut maple bacon
- 24 slices soft white sandwich bread
Serving Suggestions:
- Heirloom Tomato and Watermelon Salad, recipe follows
- Homemade Mayonnaise, recipe follows
- Quick Pickles, recipes follows
- Ketchup
Heirloom Tomato and Watermelon Salad:
- 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
- 4 cups 1 1/4-inch chunks seedless watermelon
Honey Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
Garnish
- 1 1/2 cups feta, cut into 1/2-inch chunks
- 1/2 cup torn fresh basil leaves
- Homemade Mayo:
- 4 large egg yolks
- 1 tablespoon Dijon mustard
- 2 cups vegetable oil
- Juice of 2 lemons
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
Quick Pickles:
- 1 1/2 cups cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon minced fresh dill
- 1 cucumber, sliced into thin discs
- 1 jalapeño, seeded and sliced thinly, optional
- 1/2 small onion, thinly sliced
How To Make BLT Bar Recipe?
- Roast the Bacon: Preheat the oven to 400°F / 200°C. Place wire racks on two baking sheets and lay the bacon slices on top. Roast for 15-20 minutes until crisp. Let cool.
- Prepare the Ingredients: Pack the lettuce, cheddar, and onions into a foil container. Place the cooked bacon in a separate container and the bread in another.
- Set Up the BLT Bar: Arrange all components so guests can assemble their sandwiches. Serve with the salad, mayonnaise, pickles, and ketchup.
- Make the Heirloom Tomato & Watermelon Salad: In a bowl, toss the tomatoes and watermelon together. For the vinaigrette, whisk together the olive oil, lemon juice, and honey, then season with salt and pepper. Drizzle over the salad, toss gently, and garnish with feta and basil.
- Prepare the Homemade Mayonnaise: In a bowl, whisk together the egg yolks and Dijon mustard. Using an immersion blender, slowly add oil in a circular motion. After 30 seconds, continue blending until thick and glossy. Add the lemon juice, salt, and pepper, and blend until combined.
- Make the Quick Pickles: In a small saucepan, bring the vinegar, sugar, red pepper flakes, celery seeds, coriander seeds, mustard seeds, and dill to a boil, then remove from heat. Toss together the cucumber, jalapeño (if using), and onion in a Mason jar, then pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours (up to 7 days).
Recipe Tips:
- Use thick-cut bacon for extra crispiness : Thin bacon can get too crispy or burn quickly. Thick-cut bacon stays crispy yet chewy, making every bite more satisfying.
- Toast the bread lightly : A light golden toast keeps the bread from getting soggy but still soft enough to enjoy. For extra flavor, brush with butter or mayo before toasting.
- Chill the pickles for at least 12 hours : Quick pickles taste best when they’ve had time to absorb the flavors. Letting them sit overnight makes them tangy, crunchy, and full of flavor.
- Make the mayo fresh : Homemade mayo is richer and creamier than store-bought. Use fresh eggs and add oil slowly while blending to keep it from separating.
- Balance the flavors : BLTs are all about contrast! Pair the salty bacon with the sweet watermelon salad, and add pickles for a tangy crunch. This creates the perfect bite every time.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BLT ingredients cool to room temperature before storing. Keep the bacon, lettuce, cheese, and onions in separate airtight containers. Store the bacon and cheese in the fridge for up to 4 days, while the lettuce and onions stay fresh for 2–3 days.
- Freeze: Bacon can be frozen once cooled. Store it in a freezer-safe bag or airtight container for up to 2 months.
- Reheat: Set the air fryer to 180°C (350°F) and heat the bacon for 3–4 minutes until crispy. Toast the bread in the air fryer for 1–2 minutes for a fresh, warm bite.
Nutrition Facts
- Calories:726 kcal
- Total Fat:33 g
- Saturated Fat:10 g
- Cholesterol:43 mg
- Sodium: 1,218 mg
- Potassium:824 mg
- Total Carbohydrate99 g
- Dietary Fiber:6 g
- Sugars: 30 g
- Protein:26 g
Check out More Recipes:
BLT Bar Recipe
Description
This easy and delicious BLT Bar is perfect for a fun, customizable meal! With crispy bacon, creamy homemade mayo, and fresh toppings, everyone can build their own ultimate sandwich. It’s a quick and crowd-pleasing option for brunch, lunch, or casual gatherings. Serve with zesty pickles and a refreshing tomato-watermelon salad for the perfect balance of flavors!
Ingredients
Serving Suggestions:
Heirloom Tomato and Watermelon Salad:
Honey Vinaigrette:
Garnish
Quick Pickles:
Instructions
- Roast the Bacon: Preheat the oven to 400°F / 200°C. Place wire racks on two baking sheets and lay the bacon slices on top. Roast for 15-20 minutes until crisp. Let cool.
- Prepare the Ingredients: Pack the lettuce, cheddar, and onions into a foil container. Place the cooked bacon in a separate container and the bread in another.
- Set Up the BLT Bar: Arrange all components so guests can assemble their sandwiches. Serve with the salad, mayonnaise, pickles, and ketchup.
- Make the Heirloom Tomato & Watermelon Salad: In a bowl, toss the tomatoes and watermelon together. For the vinaigrette, whisk together the olive oil, lemon juice, and honey, then season with salt and pepper. Drizzle over the salad, toss gently, and garnish with feta and basil.
- Prepare the Homemade Mayonnaise: In a bowl, whisk together the egg yolks and Dijon mustard. Using an immersion blender, slowly add oil in a circular motion. After 30 seconds, continue blending until thick and glossy. Add the lemon juice, salt, and pepper, and blend until combined.
- Make the Quick Pickles: In a small saucepan, bring the vinegar, sugar, red pepper flakes, celery seeds, coriander seeds, mustard seeds, and dill to a boil, then remove from heat. Toss together the cucumber, jalapeño (if using), and onion in a Mason jar, then pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours (up to 7 days).
Notes
- Use thick-cut bacon for extra crispiness : Thin bacon can get too crispy or burn quickly. Thick-cut bacon stays crispy yet chewy, making every bite more satisfying.
- Toast the bread lightly : A light golden toast keeps the bread from getting soggy but still soft enough to enjoy. For extra flavor, brush with butter or mayo before toasting.
- Chill the pickles for at least 12 hours : Quick pickles taste best when they’ve had time to absorb the flavors. Letting them sit overnight makes them tangy, crunchy, and full of flavor.
- Make the mayo fresh : Homemade mayo is richer and creamier than store-bought. Use fresh eggs and add oil slowly while blending to keep it from separating.
- Balance the flavors : BLTs are all about contrast! Pair the salty bacon with the sweet watermelon salad, and add pickles for a tangy crunch. This creates the perfect bite every time.
BLT Bar Recipe