Stacked BLT Sandwich

Stacked BLT Sandwich


• 4 slices of Pane Turano
• Pan spray
• 6 slices thick-cut hickory-smoked bacon
• 8 oz. mayonnaise
• 1 cup loosely packed basil, chopped
• ¼ tsp. fresh-cracked pepper
• 1 clove garlic, peeled
• Extra-virgin olive oil
• 1 tsp. pickle juice
• Salt and pepper
• Lettuce as needed
• Heirloom tomatoes to yield 4 thick slices


① Preheat oven to 350°F. Spray a sheet pan with pan spray, or line it with parchment or a silicone mat. Lay bacon on the pan and bake until golden and crisp, about 25 minutes. Remove from the pan and set on paper towels to cool.
② Add mayonnaise, basil, and fresh-cracked pepper to a medium-sized mixing bowl and stir well to combine. Set aside.
③ Toast Pane Turano to a deep golden brown, even charring it a bit. While the bread is still warm, rub one side with the garlic clove, then drizzle on a little olive oil.
④ In another mixing bowl, mix together pickle juice, a spoonful of the mayo mixture, and salt and pepper to taste to make a dressing, then add lettuce and toss to coat. Salt and pepper the tomato slices.
⑤ To assemble the sandwiches, spread a generous amount of the basil mayo on the garlic side of each bread slice (you can store any leftover covered in the fridge for up to a week). Layer 3 lettuce leaves on each slice of bread, then add 2 slices of tomato per sandwich. Finally, tear bacon in half and add the equivalent of 3 whole slices to each sandwich. Close the sandwiches and cut in half.

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