Sheet Pan Bacon and a BLT Bar for Family Meals & Parties
Serve a BLT Bar for parties and family meals, and suit all tastes by including a plant-based bacon option. Dress ’em with Blue Plate Mayonnaise!
Here’s what you’ll need:
Set out different options for the basic sandwich components – whatever is freshest, most interesting, and most colorful. Choose hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some fresh New Orleans style French bread (aka po-boy bread).
- Crispy Bacon: Hickory smoked bacon, peppered bacon, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375°F for about 15 minutes.
- Fresh Lettuce: The colder and crispier, the better – such as Romaine or good old iceberg lettuce, because it’s as crispy as lettuce gets.
- Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes. Chill and slice ’em thick.
- Bread: Any great quality sliced breads from white sandwich to crusty sourdough to New Orleans style French bread, if you can get it.
- Extra Toppings & Sides: Set out sliced avocado, sliced cheeses, our Hot & Spicy Pimento Cheese, sliced red onions, salt & pepper, pickles and potato chips.
Layer on the condiments, made with Blue Plate Mayonnaise.
Enjoy a classic BLT made with Blue Plate Mayo, and make it Cajun with some Blue Plate Hot & Spicy and a sprinkle of Tony Chachere’s. Or mix it up with easy-to-make mayo-based condiments such as Hot Dill Pickle Mayo, Louisiana Style Remoulade Sauce, Homemade Ranch Dressing, Pink Fry Sauce, and our famous Hot & Spicy Pimento Cheese – a dip that doubles as a sandwich spread.
Prep Ahead: How to Assemble a BLT Bar.
One great thing about a BLT Bar is it can be prepped mostly ahead of time. Cook the bacon, arrange it on a platter on paper towels, and keep it warm. Make your sandwich spreads and sauces and refrigerate them until the last minute. When it’s time to eat, slice and arrange the tomatoes, lettuce and other toppings on platters. Then set out the condiments, fire up the toaster and ring the dinner bell!
How do you BLT? So many ways.
Got left-over collard greens? Make a “Cajun BLT” sandwich with Louisiana-style smoked sausage on fresh New Orleans po-boy bread, dressed with cooked collards, tomatoes and Blue Plate Hot & Spicy Mayo.
Leftover collard greens and Blue Plate Hot & Spicy Mayo are great for dressing a “Cajun BLT” (hot sausage, collard greens and tomato sandwich).
Or how about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese (see the recipe for this sandwich spread and dip below) on toasted sourdough? A BLT Bar feeds your crew with something to please every taste, all dressed to perfection with Blue Plate Mayonnaise – That’s the good stuff!
A bacon, lettuce and tomato sandwich with our Hot & Spicy Pimento Cheese (recipe below!) on toasted sourdough bread.
Our Famous Hot & Spicy Pimento Cheese Recipe:
Ingredients
- 4 ounces extra-sharp cheddar cheese, shredded
- 4 ounces pepper jack cheese, shredded
- 4 ounces aged gouda cheese, shredded
- 4 ounces cream cheese
- 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
- 1 (4 ounce) jar pimentos, drained
- 1/4 cup green onions, chopped
- 1 tablespoon grated sweet onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon coarse salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon granulated sugar
Directions
Combine the cheddar, pepper jack, gouda, cream cheese, mayonnaise, pimentos, onions, Worcestershire sauce, salt, paprika and sugar in a bowl and mix well. Divide the mixture in half and place half in the bowl of a food processor and pulse until somewhat smooth. Transfer the mixture to a large bowl with the remaining cheese and fold together. Refrigerate for at least 2 hours and up to overnight to allow the flavors to meld.
