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Grilled Open-Face BLT

Scott Phillips

Servings: 4

A BLT is one of the best ways to enjoy in-season tomatoes; salty, smoky bacon and tangy mayonnaise highlight their sweetness. This version ups the smoke factor with grilled tomato, lettuce, and bread.


  • 5 slices thick-cut bacon (preferably applewood smoked)
  • 4 1/2-inch-thick slices bread, any variety
  • 1 romaine heart, halved lengthwise, core left intact
  • Kosher salt and freshly ground black pepper
  • 4 1-inch-thick slices very large tomato (about 3-1/2 inches in diameter)
  • 1/4 cup mayonnaise
  • 2 tsp. finely chopped fresh tarragon (optional)
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 740
  • Carbohydrates (g): 24
  • Fiber (g): 3
  • Protein (g): 9


  • Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate and reserve the fat. Cool, crumble, and set aside.
  • Prepare a high (500°F to 600°F) gas or charcoal grill fire or heat a grill pan over high heat.
  • Meanwhile, brush both sides of the bread, both sides of each tomato slice, and the cut sides of the romaine with the reserved bacon fat.
  • Grill the bread, lettuce, and tomato slices until grill marks appear, 1 to 3 minutes per side. Season the lettuce to taste with salt and pepper, cut off the core, and separate the leaves. Season the tomato slices to taste with salt and pepper.
  • Spread the mayonnaise on one side of each slice of bread. Top the bread with the lettuce, tomato, bacon, and some tarragon, if using. Whisk the oil and lemon juice, drizzle over the sandwiches, and serve.


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