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This BBQ Bacon Ranch BLT is the lunchtime treat I make whenever I want a bold twist on a classic sandwich. It is all about smoky bacon glazed in sweet and tangy barbecue sauce, a slather of cool ranch, fresh lettuce, juicy tomato, and gooey melted cheddar cheese on a toasted bun. Every bite has crunch, creaminess, and serious flavor.
I first made this when I had leftover BBQ sauce from a cookout and now everyone at home asks for it on repeat. It takes the classic BLT to a whole new level.
Ingredients
- Thick cut bacon: delivers the crispiest and most satisfying crunch plus it holds up to all the sauces
- BBQ sauce: adds a sweet smoky note and using your favorite brand guarantees you will love the finished sandwich
- Brioche or sourdough bun: brings a soft or tangy layer to every bite select a fresh loaf and look for a golden crust
- Cheddar cheese: gives a rich sharp flavor and melts perfectly go for a block and slice it yourself for best results
- Tomato slices: bring juiciness and a sweet tart bite select ripe but firm tomatoes and pat them dry before adding
- Shredded lettuce: adds cool crunch choose crisp romaine or iceberg for the freshest texture
- Ranch dressing: ties it all together with creamy tang check the label for real herbs and buttermilk for the best flavor
Step-by-Step Instructions
- Prepare the Bacon:
- Place uncooked bacon slices in a cold skillet then set heat to medium and slowly cook for about eight minutes. Let the bacon render its fat and get golden edges. Turning occasionally helps the slices cook evenly without burning.
- Glaze with BBQ Sauce:
- Once bacon is nearly crispy brush both sides thoroughly with BBQ sauce. Continue cooking for one or two minutes letting the sauce bubble and caramelize onto the bacon. Watch closely so the sugars do not burn.
- Toast the Bun:
- While the bacon cooks melt a little butter in a separate pan or use your broiler. Place split bun halves cut side down until deep golden and gently crisp. Toasting the bread means it will stand up to the sauces.
- Melt the Cheese:
- Top the bottom bun half with cheddar cheese and broil just until the cheese is melted and lightly bubbling. This step anchors the cheese right to the bun and creates irresistible texture.
- Layer the Sandwich:
- Start with the cheesy bottom bun. Layer BBQ glazed bacon folding it to fit then add tomato slices and a big handful of shredded lettuce for plenty of crunch.
- Add the Ranch:
- Drizzle ranch dressing all over the lettuce so every bite is creamy. You can use a spoon or squeeze bottle for more even coverage.
- Top and Serve:
- Place the top bun over everything and gently press down. For the classic deli touch cut the sandwich in half diagonally and serve right away.
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I never skip the BBQ glazed bacon because it creates that unforgettable sweet smoky taste. Last summer we made a dozen of these for a backyard hangout and not even a crumb was left behind.
Storage tips
Wrap any leftover assembled sandwich tightly in foil and store in the fridge for up to a day. For best results keep the components separate and assemble just before eating. The bacon and buns can be prepped ahead but wait to dress the lettuce and tomatoes so they stay crisp.
Ingredient substitutions
Try turkey bacon instead of pork if you want to cut down on fat. A swirl of Greek yogurt mixed with ranch seasoning makes a lighter but still creamy alternative. Swap cheddar for pepper jack if you like a little heat or go for provolone for a milder profile.
Serving suggestions
Serve with kettle chips or a tangy coleslaw to balance all the smoky notes. For a heartier meal add a cup of roasted tomato soup on the side or throw on some sliced avocado and red onion for extra creaminess and zip.
Cultural context
The BLT has roots as a classic American diner sandwich and still shows up everywhere from roadside grills to gourmet cafes. This BBQ twist leans into the classic southern love for smoked meats and tangy sauces making it perfect for a summer picnic or casual dinner.
Frequently Asked Questions
- → Can I prepare the bacon ahead of time?
Yes! Cook and BBQ glaze the bacon up to 2 days in advance. Store it in the refrigerator and reheat briefly before assembling the sandwich.
- → What kind of bun works best for this sandwich?
Brioche adds richness, sourdough provides tang, and pretzel buns offer a unique texture. Toasting any of these prevents the sandwich from getting soggy.
- → Can I substitute the bacon with turkey bacon?
Yes, turkey bacon works well as a substitute. Add a touch of oil to the pan to prevent it from sticking during cooking.
- → How can I make this sandwich spicier?
Use spicy BBQ sauce, add hot sauce to the ranch dressing, or include jalapeños or pepper jack cheese for extra heat.
- → What cheese goes well with a BBQ bacon sandwich?
Cheddar provides a classic flavor, while pepper jack cheese offers a spicy kick. Experiment to find your favorite combination!
- → Why start bacon in a cold pan?
Starting bacon in a cold pan allows the fat to render slowly and evenly, resulting in crispier bacon.