15 BLT Recipe Ideas – Re-imagine The Classic

Re-imagine the classic favorite with these 15 recipe twists on the Bacon Lettuce, and Tomato sandwich. Celebrate with BLT recipe ideas for every meal or party.

15 BLT Recipe Ideas

Re-imagine the Classic Favorite with These Tasty Twists

I have to admit, a good bacon, lettuce, and tomato sandwich is one of my all-time favorites. There is just something sublime about the melding of those savory and fresh ingredients. It is an easy sandwich that everyone knows how to make…or do they?

We have had a big laugh a couple of times within the last six weeks or so while dining at two different restaurants. I ordered the BLT sandwich, and both times my sandwich was served without tomato. What’s that? Bacon, lettuce, and TOAST??? Both waitresses were as shocked as we were, and the laughter just rolled.

Needless to say, BLTs have been on my radar, so I thought it would be fun to do a round-up of bacon, lettuce, and tomato inspired recipes. I’ve scoured the web and pulled together some amazing BLT recipe ideas that will make your mouth water. Plus, these varied twists on the classic can be served for breakfast, brunch, lunch, appetizers, dinner, you name it — they are delicious anytime, anywhere. And, take note, they all include tomato! LOL Enjoy the celebration…

BLT Recipe Ideas – Twist on the Classic

Fried Green Tomato BLT from Julie and Debbie @ Cooks With Cocktails

“This fried green tomato BLT is made with buttery toasted bread, smoky bacon, crisp lettuce, juicy fried green tomatoes, and a zesty balsamic garlic mayo.

 

BLT Bruschetta from Allyson @ Domestic Superhero

“everyone goes crazy over bacon, and this spin on traditional bruschetta is just so easy and tasty!”

 

BLT Pizza from Bev @ Bev Cooks

“And as if the crust wasn’t enough to do me in, I topped the whole dern thing with a BLT. Should we take a moment of silence?”

 

BLT Roll Ups from Kelly @ Mostly Homemade Mom

“This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!”

 

Grilled BLT Kabobs from Cade and Carrian @ Oh, Sweet Basil

“If you thought you loved a fat, juicy BLT sandwich you’re going to go nuts for these grilled BLT kabobs with a garlic aioli drizzle!”

 

BLT Pasta Salad from Brandie @ The Country Cook

“When I saw this recipe for BLT Macaroni Salad, I knew that I had to make it!”

 

BLT Bites Recipe from Ronique @ Stagetecture

“…try this twist on the traditional bacon, lettuce and tomato sandwich with these BLT bites that combine bacon, tomatoes, and more yummy ingredients.”

 

Breakfast BLT from right here on Life With Lorelai

“I decided to just go for it and make a BLT on the Buttermilk Biscuits… they were AMAZING!”

 

BLT Summer Roll from Vicky @ Avocado Pesto

“The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado”

 

Bacon, Lettuce, and Tomato Grilled Cheese Sandwich from Liz @ Pocket Change Gourmet

“There once was a grilled cheese sandwich that longed to be exciting, to be full of flavor and added crunch. And then along came the Bacon, Lettuce, and Tomato Grilled Cheese Sandwich.”

 

BLT Cole Slaw from Michelle @ The Whole Smiths

“…the perfect dish to take to any summer gathering that EVERYBODY will love… a BLT Cole Slaw.”

 

BLT Chicken Caesar Salad Wrap from Trish @ Mom On Timeout

“This BLT Chicken Caesar Salad Wrap has all the makings to become your new go-to recipe!”

 

Rachel Hollis’ BLT Bites from Cathy @ She Paused For Thought

“This simple recipe can be customized to your personal preference. I prefer to use sourdough bread, freshly made aioli & Romaine lettuce. Turkey bacon or Veggie Bacon is also a good option if you don’t eat pork.”

 

French Toast BLTs from Jaymee @ E Is For Eat

“It’s bacon. And french toast. What more do you need in a breakfast food?”

 

BLT Quesadillas from Nick @ Macheesmo

“…put a BLT twist on a simple Tex-Mex quesadilla.”

I hope you have enjoyed these tempting recipes that re-imagine the classic bacon, lettuce, and tomato.

 

 

 

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Grilled Salmon Kabobs & Lemon Asparagus Couscous Salad With Tomatoes

A Scrumptious Summer Supper

I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.

Grilled Salmon Kabobs
Printable Recipe

Ingredients

  • 2 Tbs. – Fresh Oregano, chopped
  • 2 Tbs. – Sesame Seeds
  • 1 tsp. – Cumin, ground
  • 1/4 tsp. – Red Pepper Flakes, crushed
  • 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
  • 2 – Lemons, very thinly sliced into rounds
  • Olive Oil cooking spray
  • Coarse Sea Salt, to taste
  • 16 – Bamboo Skewers, soaked in water for 1 hour.

Directions
  • Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
  • Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
  • Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
  • Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.

Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe

Ingredients

  • 1-Box – Israeli Couscous (whole wheat pearl couscous)
  • 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
  • 1-1/2  Cups – Tomatoes, chopped
  • 1/4 Cup – Red Onion, finely chopped
  • 1-1/2 – Lemons, juiced
  • 1 Tbs. – Extra Virgin Olive Oil
  • 2 Tbs. – Fresh Italian Parsley, chopped
  • Coarse Sea Salt, to taste
  • Fresh Cracked Pepper, to taste
  • Slivered Almonds, optional
Salad Prep

Directions

  • Bring a large pot of water to a boil.
  • Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
  • Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
  • Turn off burner and replace lid to the asparagus water. Reserve for later.
  • Cut asparagus into 1/2 inch pieces.
  • Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
  • Place all chopped vegetables and herbs into a large bowl.
Couscous

Directions

  • Bring Asparagus Water back to a boil.
  • In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
  • Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
  • Bring couscous to a boil.
  • Reduce heat to a simmer, and cover couscous.
  • Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
  • Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.

Serving Suggestions

  • Serve the Salmon Kabobs hot off the grill.
  • The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
  • We rounded out the meal with fresh sliced Avocado.
  • Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.

Please let me know how much you enjoy this
Scrumptious Summer Supper!

Do you have any Summer Favorites?

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~Lorelai

 

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