BLT Club Sandwich

5 from 1 vote

This BLT club sandwich with cheese bread is a decadent and unique spin on a classic! Make it in just 10 minutes for an easy comfort food lunch or dinner.

Servings sandwich

Prep Time 5

Cook Time 5

Total Time 10

Equipment

Cast iron griddle

Ingredients

3 slices Hawaiian bread
2 teaspoons butter
3 ounces shredded cheddar cheese
2 leaves green leaf lettuce
6 slices vine tomato
4 slices bacon cooked
3 teaspoons garlic aioli

US Customary - Metric

Instructions

Toast the bread:
Preheat a cast iron griddle over medium heat for about 5 to 10 minutes. Butter one side of 2 slices of bread and place them butter side down onto the pan. Toast until golden brown, about 30 seconds, then remove from heat and set aside.
Add a cheese skirt to the untoasted sides of the 2 slices of bread, and to both sides of the third slice of bread.
To make a cheese skirt, add a pile of cheddar cheese to the hot cast iron pan and then place the bread down on top of it. Gently press the bread into the cheese, then let it cook until the cheese is browned and crispy, about 1 minute or so. You’ll know it’s ready to take up once it stops sizzling and starts to smell toasty. Use a metal spatula to help scrape the cheesy bread off the pan and transfer it to a plate.
Assemble the sandwich:
Start with one of the toasted breads on the bottom (cheese side facing up). Layer with garlic aioli, lettuce, tomato, and bacon. Then, add the piece of bread that has cheese on both sides. On top of that, layer again with aioli, lettuce, tomato, and bacon. Finally, add another drizzle of garlic aioli and then close with the remaining toasted bread (cheese side facing in).
Carefully slice the sandwich in half with a very sharp chef’s knife, then serve immediately.

Notes

Garlic aioli: You can easily make your own garlic aioli with mayo and roasted garlic, or you can use store-bought. We love Stonewall Kitchen’s roasted garlic aioli.

The perfect BLT stack: We like to build our BLT sandwiches in the order of lettuce, tomato, bacon so that the bacon stays super crispy (because it’s on top) and the lettuce acts as a barrier between the tomatoes and bread so the tomato juices don’t get the bread too soggy. It's the best way to make a BLT!

Slicing sandwiches: We find that a super sharp, large chef’s knife works best for neatly slicing sandwiches in half. We love our chef’s knife from Material Kitchen, which comes as part of their knife trio here.

Serving suggestions: A single BLT club is plenty of food on its own, but classic sides like fries or onion rings go great with it! Check out our blog post above for more suggestions.

Author: Nicole Langdon

Calories: 886kcal

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: bacon, cheddar cheese, garlic aioli, hawaiian bread, lettuce, sandwich, vine tomato

Nutrition