Summer Time BTL

Bacon, Lettuce, Tomato, sandwich is my summer time favorite! Making these sandwiches is a summer time home run. Great for a casual get together with a glass of sangria.


Makes 2 sandwiches

  • 1 Heirloom Tomato
  • 8 strips of organic Hickory Smoked Bacon
  • 2 medium leaves organic Romaine Lettuce
  • Mayonnaise (Organic)
  • Graded Parmesan
  • 4 slices Turano Italian Bread


  1. Prepare Bacon
  • Preheat your oven to 375 degrees fahrenheit.
  • Line a large baking sheet with parchment paper.
  • Lay the bacon slices on the baking sheet.
  • Cook the bacon for 18-20 minutes or until it’s as crispy as you’d like.
  • Remove the bacon from the oven and transfer to a paper towel-lined plate.

2. Crisp Turano Italian Bread

  • Mix 4 tablespoon of mayo and 4 tablespoon of Grated Parmesan in a bowl.
  • Coat one side of each slice of bread with Parmesan Mayo mixture.
  • Sprinkle Parmesan onto bread with coated side to get an extra crisp.
  • On a non-stick pan or griddle, place bread Parmesan/Mayo mixture side down. You should hear is sizzle.
  • Turn the heat to medium-low and sizzle until golden. This may take a min or two. It is normal for the mixture to stick to the pan in the beginning. One golden it should not stick.
  • Once golden, take each bread slice off the heat and place crispy side up on a plate. (We are only flying one side of the bread). Placing the bread crispy side up will ensure that the crusted Parmesan doesn’t get soggy.

3. Assemble the BLT

  • Add Mayo to the non crispy side of the bread
  • Place Lettuce, Tomato, and Bacon
  • Top off with the remaining slice of Parmesan Crusted Bread