Grilled Bacon BLTs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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The classic bacon, lettuce, and tomato sandwich receives a smoky makeover in this delicious grilled BLT recipe. By cooking the thick-cut bacon and white bread directly on the grill, you introduce a depth of charred flavour that standard toasting simply cannot match. A punchy sriracha mayonnaise provides a creamy, spicy contrast to the juicy beefsteak tomatoes and crisp iceberg lettuce, elevating this humble café staple into a satisfying, restaurant-quality lunch.

This dairy-free dish is an excellent choice for a weekend brunch or a quick summer evening meal when you want maximum flavour with minimal fuss. Using ripe, seasonal tomatoes is key to achieving the perfect balance of sweetness and acidity against the salty bacon. Serve these sandwiches immediately while the bread is still warm and the bacon is at its crispest for the ultimate homemade comfort food experience.

Ingredients for Grilled Bacon BLTs

120 ml majonnäs
1 1/2 teaspoons (or more) Sriracha
450g thick-cut bacon
8 (1/2"-thick) slices white sandwich or Pullman bread
2 ripe medium beefsteak tomatoes, cut into thick slices
Flingsalt
Nymalen svartpeppar
1/2 head of iceberg lettuce, leaves separated

How to make Grilled Bacon BLTs

Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.

Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.

Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.

Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.

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