Basically a wedge salad, but in sandwich form. This is a super quick and easy upgrade to the classic BLT.
Done in 30 minutes
Serves 2
50gblue cheese, crumbled
1garlic clove, grated
100mlbuttermilk
50mlsour cream
1lemon, juiced
1/4 tspsugar
1 tbspchives, finely chopped
1/2red onion, thinly sliced
2 headslittle gem lettuce, shredded
Salt and pepper, to taste
2tomatoes, sliced
8 slicesstreaky bacon
2 tbspmayonnaise
4 sliceswhite bread
This sandwich combines two American diner classics - a wedge salad, and a BLT. We've got the creamy blue cheese dressing from the wedge salad, as well as all of the components from the iconic sandwich.
Spread the bacon out onto a baking sheet, and pop into a 200 C preheated oven for around 20 minutes or until crispy.
Make the dressing - combine everything in a bowl, taste, and adjust the seasoning as necessary. Slice the lettuce, but add it to the dressing right at the end - this stops it going soggy!
Toast your bread in a pan - I like to toast one side so it prevents sogginess but the outside is still soft. Slice your tomatoes.
Add the lettuce to the dressing and toss. Assemble the sandwich - bread (toasted side up) with mayo, crispy bacon, tomatoes, dressed lettuce, then the second slice of bread with more mayo. Slice, eat, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
