Ultimate Grilled BLT Bacon  Lover Recipe

The best bacon recipe may be the simplest: the ultimate bacon, lettuce, and tomato sandwich. Grilling the bacon makes this classic sandwich stand apart from other bacon recipes (but with quality bacon, the rest of these steps will make a mean BLT whether baked or pan fried, too). Burgers' knows the best BLT depends on the quality of ingredients, being prepared well. This is a great way to bring out the farm-to-table freshness of vine ripened heirloom tomatoes, butter lettuce, and grilled Vidalia onions. Thick cut bread or a country loaf or a chewy sourdough grill well and lend a rustic heartiness to the sandwich. Add some homemade mayonnaise and pair it with a lovely minted sweet pea saladbacon-buttered corn-on-the-cob, or watermelon feta salad to make a remarkable summer sensation. The heart of the perfect sandwich is the bacon. It’s the first letter and the final word in a perfect bacon, lettuce, and tomato sandwich. 

Grill bacon ahead of time and make extra. Toasting leftover bread and adding an egg onto the ultimate barbecue BLT makes the ultimate breakfast. Barbecued bacon also makes a great addition to smoked turkey sandwiches or ground sirloin steak burgers.


Grilled Bacon (Follow this Simple Bacon Recipe)

Vidalia or Maui onions

Heirloom or vine-ripened tomatoes 

Thickly cut country bread or soft buns

Homemade (Chipotle) Mayonnaise 

Butter lettuce (also called Bibb or Boston lettuce)

Sliced jalapenos or grilled peppers (optional)


Grill your bread lightly on the barbecue. Spread on a respectable layer of homemade mayonnaise on both sandwich pieces. Next, layer thickly cut heirloom tomato slices. On top of the tomato, apply a solid layer of thick-cut bacon slices or bacon steaks—grilled to chewy, crisp perfection. Finally, top the bacon with butter lettuce and a freshly grilled Vidalia slices. Walla! Sandwich heaven. Below are simple recipes for homemade mayonnaise and grilled Vidalia onions.


While you are cooking your bacon, toss some Vidalia or Maui onions on the grill. Cut them into thick slices, keeping the rings together. Coat them with olive oil and a few cracks of salt (and pepper, optionally). Grill the onions over medium heat. To determine medium heat, you should be able to hold your hand one inch over the grill grates for 3-4 seconds. Cook until soft and slightly charred for about 5-10 minutes on each side, using a grill spatula to flip the onions.

Bonus: If you have bacon butter from 
Bacon Buttered Corn on the Cob, then you can use some of that on the buns while grilling or put a little on the onions after flipping.



1 whole egg

1⁄2 teaspoon dry mustard or 1/8 teaspoon Dijon

1⁄2 teaspoon salt

2 tablespoons distilled OR white wine vinegar

1 cup canola oil

1 dash paprika (optional) 


In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.

Turn on low for 1-2 minutes.

Turn blender off, and scrape sides if necessary.

Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.

Blend until the consistency of mayonnaise.

Refrigerate in non-reactive container.

FOR VARIATION: Add ¼-½ teaspoon of seasoning. Try horseradish, basil, tarragon, or parsley

CHIPOTLE MAYONNAISE: Add ¼-½ teaspoon of chipotle powder

AIOLI VARIATION: To make aioli, add 1 minced, mashed or pressed garlic clove to the egg mixture, and substitute extra virgin olive oil for the canola oil.

Avocado “Aioli” 


1 ripe avocado, pitted

1/4 cup sour cream

1 tablespoons fresh lemon or lime juice

1 clove garlic, minced

1/2 jalapeno, seeded, minced

Salt and pepper


Puree all ingredients until smooth. Add water to thin, if needed. Makes about 1 cup.