Sheet Pan Bacon and a BLT Bar for Family Meals & Parties

Here’s what you’ll need:

Set out a few different kinds of each of the basic sandwich components – whatever looks freshest, most interesting, and most colorful. Choose some 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) for making a BLT po-boy.  

• 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.

Creamy condiments made with Blue Plate– That’s the good stuff!

Classic Blue Plate Mayo and Blue Plate Hot & Spicy Mayo are the BLT standards, but why not mix it up? Set out dishes of 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 – our 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. First, cook the bacon, arrange it on a platter on paper towels, and keep it warm. Mix up your mayonnaise 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.

How about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese on toasted sourdough? Or peppered bacon, Roma tomato, curly leaf lettuce, red onions and straight up Blue Plate Mayo on a length of fresh New Orleans po-boy bread? Endless possibilities, all dressed to perfection with Blue Plate Mayo – That’s the good stuff!

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.