7 Easy Great Tasting Variations on the BLT

Mostly sensible and entirely delicious takes on the classic sandwich recipeMostly sensible and entirely delicious takes on the classic sandwich recipeReinventing a classic sandwich can be risky business - while it's a great opportunity to exercise one's culinary creativity, it can also lead to disaster. OK, maybe disaster is a bit of an exaggeration, but it's all too easy to arrive at a sandwich that's just way too "out there," too hard to eat, or just plain bad.

So when we set out to find some recipes that injected new life into the classic BLT, we had a few criteria in mind. First of all, the recipes had to remain true to the original in the most basic way - they had to include bacon, lettuce, or tomato in some shape or form. And, they had to create a harmonious eating experience - nothing unwieldy, nothing soggy, and nothing with flavors that would clash. Lastly, they had to be doable in a reasonable amount of time - a BLT, after all, is still just a sandwich.

Southern Fried Chicken BLT Recipe (pictured above)

Coated in buttermilk and fried until crisp, Southern-style fried chicken is the perfect partner in crime for bacon. A tangy spread of Dijon mustard-inflected mayonnaise keeps the richness of each bite in check and complements the flavors in the sandwich nicely.

Click here to see the Southern Fried Chicken BLT Recipe

BLT with Grilled Avocado

Lisa of Garnish with Lemon, part of The Daily Meal's Culinary Content Network, jazzes up the good old BLT with the smoky flavors of grilled avocado.

Click here to see the BLT with Grilled Avocado Recipe

Lobster BLT

The much-vaunted lobster roll crosses paths with the classic BLT in this sandwich by Christine Ma, author of Cherry on My Sundae and member of the Culinary Content Network.

Click here to see the Lobster BLT Recipe

Smoked Salmon BLT

Dill mayonnaise and smoked salmon are a perfect match in this easy twist on BLT by Shea Goldstein, author of Dixie Chik Cooks. Goldstein is a member of the Culinary Content Network.

Click here to see the Smoked Salmon BLT Recipe

Pastrami-Bacon BLT with Fried Egg

Make no mistake - this indulgent BLT recipe is definitely not diet-friendly. But it is delicious, and Culinary Content Network member Lisa Bowie, author of Creole Contessa, shows how to make this like a pro.

Click here to see the Pastrami-Bacon BLT with Fried Egg Recipe

Shrimp BLT Wrap with Avocado Ranch Dressing

Not exactly in the mood for a sandwich? Then you may want to try this BLT recipe from Kelly, who contributes regularly to the Culinary Content Network through her blog, Foodie Fresh.

Click here to see the Shrimp BLT Wrap with Avocado Ranch Dressing Recipe

Tuna BLT with Olive Tapenade and Oregano Dressing Recipe

This is a BLT with class and sophistication - a topping of olive tapenade and homemade oregano dressing lends an Italian twist to the venerated classic sandwich. Don't let its decidedly upmarket ingredients fool you; this is no dainty sandwich and as such should be approached with a hearty appetite.

INGREDIENTS

For the oregano dressing:

3/4 cup red-wine vinegar
1/3 cup Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup canola oil
Salt and pepper, to taste
3 tablespoons dried oregano
1 cup mayonnaise

For the sandwich:

6 ounces yellowfin or ahi tuna
2 teaspoons vegetable oil
Salt and pepper, to taste
4 slices rustic Italian bread
2 tablespoons mayonnaise
4 slices bacon, cooked
6 thin slices onion
4 thin slices tomato
1 hard-boiled egg, sliced thinly
6 basil leaves
2 arugula
1/2 avocado, pitted, peeled, and sliced thinly
2 ounces pecorino, grated
2 tablespoons store-bought olive tapenade

DIRECTIONS

For the oregano dressing:

In a large bowl, whisk together the red-wine vinegar, mayonnaise, and Dijon mustard. Slowly whisk in the olive oil and canola oil until the sauce is thick. Add the oregano and season with salt and pepper, to taste.

For the sandwich:

Preheat a grill on high heat.

Coat the tuna with the oil and season with salt and pepper, to taste. Grill until seared on both sides but the center remains bright red (do not cook all the way through), about 1 minute per side.

On the bottom slices for each sandwich, layer the ingredients as follows: mayonnaise, bacon, onion, tomato, egg, tuna, basil, arugula, and avocado. Drizzle each sandwich with 1 teaspoon of the oregano dressing (reserve the rest for other uses such as salad) and pecorino. Place some tapenade on the top slice and place on top of the sandwich.

Recipe Details

Servings: 2
Cuisine: Italian

-The Daily Meal