Diner-Style BLT Sandwiches

🥘 Ingredients

• baby lettuce
  2 unit
• bacon
  8 oz
• buttermilk ranch dressing
  3 oz
• fry seasoning
  ½ tbsp
• hot sauce
  2 tsp
• mayonnaise
  1/2 c
• parmesan cheese
  6 tbsp
• sourdough bread
  8 slice
• sugar
  ¼ tsp
• tomato
  4 unit

🍳 Cookware

• medium pan
• small bowl
• large bowl

1. 1

   Heat a medium pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

   bacon: 8 oz
2. 2

   While bacon cooks, wash and dry produce.
3. 3

   Thinly slice half the tomato into rounds and dice remaining tomato into ¼-inch pieces. Season tomato rounds with salt and pepper. Trim and discard root end from baby lettuce ; separate leaves. Reserve one whole leaf per sandwich, then chop the remaining leaves into bite-size pieces.

   tomato: 4 unit, baby lettuce: 2 unit
4. 4

   Toast sourdough bread .

   sourdough bread: 8 slice
5. 5

   In a small bowl , combine mayonnaise , fry seasoning , a pinch of sugar , and as much hot sauce as you like (1 tsp Fry Seasoning and two pinches of sugar for 4 servings). Taste and season with salt and pepper.

   mayonnaise: 1/2 c, fry seasoning: ½ tbsp, sugar: ¼ tsp, hot sauce: 2 tsp
6. 6

   In a large bowl , toss together diced tomato, chopped lettuce, buttermilk ranch dressing , and parmesan cheese .

   buttermilk ranch dressing: 3 oz, parmesan cheese: 6 tbsp
7. 7

   Spread one side of toasted sourdough slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough slices; close sandwiches.
8. 8

   Halve sandwiches; divide between plates and serve with salad on the side.
9. 9

   **Bacon is fully cooked when internal temperature reaches 145°.**