Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

The Ultimate BLT-Sandwich

 In Dinner/Supper, Lunch, Meat, Snacks


The Ultimate BLT-Sandwich

It’s confession time. Along with all my other food obsessions, I can now add sandwiches, in every way, shape and form to that list. I’m not talking about a cheese sandwich on ‘plastic’ bread or a regular peanut butter & syrup sandwich, I’m talking about good quality breads topped with simple but great ingredients cooked/prepared with love and attention. It’s almost impossible to go wrong when you follow those guidelines.

The Ultimate BLT-Sandwich

Another confession, I never liked BLT sandwiches. They were always sub-standard and almost bland, the bacon being the only component to add any flavour. I felt the tomatoes washed out all the flavour and so steered clear of them since about 4 years ago. That was until I saw some dry-cured smoked streaky bacon from Woolworths last week and wanted to do something really special with it. The first and only idea I had was to make a BLT but I needed to amp it up.

The Ultimate BLT-Sandwich

I wanted to condense the tomato flavour and thought of making a really rich, chunky and thick tomato sauce but didn’t want this to make the sandwich too soggy or messy to eat. I then thought of roasting the tomatoes with garlic and thyme as I did this last year for a tart and the flavour was beautiful and intensely tomatoey. And this morning when I put “BLT” into Pinterest to see what it would bring up, what do I find? One of my recent food blog addictions, Not Without Salt did something very similar last year, roasted tomatoes and all. Great minds think alike I think!

The Ultimate BLT-Sandwich

The key to making a really great BLT is to make sure that the ingredients you use are of the best quality you can afford/find. Using so-so bacon, bland tomatoes, below par lettuce and regular bread is just not going to deliver the type of sandwich you are after. I decided to stick to using good ‘ol Iceberg lettuce as I like the unobtrusive flavour and nice crunch it adds. As far as the bread goes, I had some sourdough and decided to lightly toast it but you could use ciabatta or baguette as well. And then to finish it all off, I made a smoked chilli aioli as I feel it’s important to have some kind of mayo on the sandwich. You could also just add some crushed garlic and chopped chillies to good quality shop-bought mayo but making your own is of course, so much better!


Makes 2 large sandwiches

for the roasted tomatoes
4 ripe tomatoes, sliced into 1/2cm sliced
2 garlic cloves, sliced
4 sprigs of thyme
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
for the smoked chilli aioli (this quantity makes approximately 1 1/2 cups of aioli, keep the left overs in a airtight container in the fridge for up to a week)
3 extra large free range egg yolks
juice of 1 lemon
1 garlic clove, sliced
1 heaped tsp Dijon mustard
1/2 tsp each smoked and hot paprika
1/2 tsp crushed smoked chilli
1 tbsp caster sugar
1 tsp salt
250ml canola oil
to assemble the sandwich
250g smoked, streaky bacon, cooked to your preference (I like to grill it in the oven)
3 slices sourdough, lightly toasted in the oven
ice berg lettuce

  1. Pre-heat the oven to 150°c and line a roasting tray with baking paper.
  2. Place the sliced tomatoes on the baking paper, add the garlic, thyme and season with salt & pepper. Drizzle over the olive oil and place in the oven.
  3. Allow the tomatoes to cook for 45 minutes to an hour until they are starting to look slightly dried out and the edges start to caramelise.
  4. Remove from the oven and allow to cool to room temperature.
  5. To make the smoked chilli aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
  6. Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tbsp of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
  7. Scoop the aioli into a bowl and set aside.
  8. To assemble the sandwich, dollop a generous amount of aioli onto 2 slices of toasted sourdough and spread to cover the bread.
  9. Place a few leaves of Iceberg lettuce on top of the aioli followed by roasted tomatoes and cooked bacon.
  10. Place the remaining slices of bread on top and cut in half.
  11. Serve immediately.


Previous Post
Next Post
Recommended Posts
Showing 28 comments
  • Alex

    Amazing to find SAFAs with impecable taste via Fancy! Good work! Following you from now on!

  • Thalita

    Hi Ally,

    We’d like to invite you to submit your food photos on a food photography site called so our readers can enjoy your creations.

    It is absolutely free and fun to make others hungry!

    Thanks 🙂

  • Erin

    I’m absolutely in love with this recipe. I just have one question for you–what kind of camera are you using for these pictures? I’m looking to get a new one, and your photos here are downright gorgeous. 🙂

    • Ally_R

      Thanks Erin. I have a Canon 50D and I use a 100mm Macro lens.

  • Leah

    I <3 you. This looks amazing. Thank you for a real aioli. This looks fantastic. ^_^

    • Ally_R

      Oh thanks Leah! 🙂 You’re most welcome!

  • Jess

    Oh wow! How amazing does that look! I’ve tried making my own mayo 3 times – only once did it work. Going to have to give your recipe for aioli a try.

    • Ally_R

      Jess, thanks! 🙂 It’s important to remember that you need to use enough egg yolks and mustard to ensure a good emulsion. Then the first half of your oil needs to be poured in SUPER slowly. Slower than you think. Actually, when you start pouring, slow down…and then slow down again. Once the first half is mixed in the mixture should already be thickened. The remainder of the oil can then be poured in a little steadier. I find my blender works really well, my food processor doesn’t, the mayo is always runny and my hand blender in a tall container also works if you continuously move the blender up and down as you pour in the oil. I hope that helps!

  • Kevin (Closet Cooking)

    That is one really nice looking BLT!

    • Ally_R

      Thanks so much Kevin! 🙂

  • Orange Latte

    I just got a loaf homemade of bread from my neighbor and got a pack of turkey bacon. I’ll definitely try this recipe!! Thanks 🙂

    • Ally_R

      Oh fab! Let me know how it turns out! Homemade bread…mmmmm!!

  • Debs @ The Spanish Wok

    I completely agree with everything you say about the typical BLT. I would certainly eat one outside of my own kitchen, prepared by somebody else. It’s the law. Your recipe looks and sounds sooo delicious. I’ve saved it for another day, thanks. As you said ‘great minds think alike’ LOL.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

  • Claire

    That BLT looks amazing! I’m definitely going to be whipping up that smoked chili aioli; I bet it’ll be tasty on all sorts of sandwiches!

    • Ally_R

      Claire, I am going to keep a jar in the fridge all the time now. It is so fab and I’m sure it will be tasty in anything. I can actually imagine using it in a nice seafood stew as well served with lots of crusty bread! YUM!!!

  • Cathy @ Savory Notes

    Gorgeous BLT!

  • Ally_R

    Thanks W! The tomatoes are just gorgeous!

  • Kitchenboy in Taiwan

    Oooo YUM! I love the idea of the sticky sweetness of roasted tomato on a BLT sandwich.

    Once again, beautiful photos!

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.