Diner-Style BLT Sandwiches

Name: Diner-Style BLT Sandwiches with Parmesan-Ranch Tossed Salad
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 2 unit Tomato; 1 unit Baby Lettuce; 4 slice Sourdough Bread; 4 tablespoon Mayonnaise; 1 tablespoon Fry Seasoning; 1 teaspoon Hot Sauce; 1.5 ounce Buttermilk Ranch Dressing; 3 tablespoon Parmesan Cheese; 0.13 teaspoon Sugar; Salt; Pepper

with Parmesan-Ranch Tossed Salad

Recipe Development TeamPublished on November 20, 2023

4.0

(931 customers rated)

Get Free Steak + 10 Free Meals

The fresh aroma after a spring rain, a starry night, a perfect peach: It’s the simple things that often bring the most joy, like a BLT! And this one’s a classic: toasted sourdough slathered with spicy seasoned mayo and layered with smoky bacon, juicy tomatoes, and crisp lettuce. Just like at the diner, we’ve got a side salad for you—a creamy, crunchy buttermilk ranch-dressed number, showered with Parmesan. It’s the perfect pairing for one of our favorite sandwiches of all time.

Tags:

New

•Easy Cleanup

•Quick

Allergens:

Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

2 unit

Tomato

1 unit

Baby Lettuce

4 slice

Sourdough Bread

(Contains: Soy, Wheat)

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 tablespoon

Fry Seasoning

1 teaspoon

Hot Sauce

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

0.13 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories900 kcal

Fat68 g

Saturated Fat18 g

Carbohydrate51 g

Sugar8 g

Dietary Fiber3 g

Protein19 g

Cholesterol105 mg

Sodium1490 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Paper Towel

•Small Bowl

•Large Bowl

Instructions

• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

• While bacon cooks, wash and dry produce.

• Thinly slice half the tomatoes into rounds and dice remaining tomato into ¼-inch pieces. Season tomato rounds with salt and pepper. Trim and discard root end from lettuce; separate leaves. Reserve one whole leaf per sandwich, then chop the remaining leaves into bite-size pieces.

• Toast sourdough slices.

• In a small bowl, combine mayonnaise, ½ tsp Fry Seasoning, a pinch of sugar, and as much hot sauce as you like (1 tsp Fry Seasoning and two pinches of sugar for 4 servings). Taste and season with salt and pepper.

• In a large bowl, toss together diced tomato, chopped lettuce, ranch dressing, and Parmesan.

• Spread one side of toasted sourdough slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough slices; close sandwiches.

• Halve sandwiches; divide between plates and serve with salad on the side.

Bacon is fully cooked when internal temperature reaches 145°.