Diner-Style BLT Sandwiches

🥘 Ingredients

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

🍳 Cookware

• medium pan
• small bowl
• large bowl

1. 1

   bacon baby lettuce fry seasoning sourdough bread parmesan cheese mayonnaise tomato buttermilk ranch dressing hot sauce sugar

   bacon: 8 oz, baby lettuce: 3 c, fry seasoning: 1 tbsp, sourdough bread: 4 slices, parmesan cheese: 1 oz, mayonnaise: 3 tbsp, tomato: 2 unit, buttermilk ranch dressing: 3 tbsp, hot sauce: 1 unit, sugar: 1 tsp
2. 2

   Heat a medium pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes . Transfer to a paper-towel-lined plate.
3. 3

   While bacon cooks, wash and dry produce.
4. 4

   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.
5. 5

   Toast sourdough bread slices.
6. 6

   In a small bowl , combine mayonnaise, ½ tsp fry seasoning, a pinch of sugar, and as much hot sauce as you like. Taste and season with salt and pepper.
7. 7

   In a large bowl , toss together diced tomato, chopped lettuce, buttermilk ranch dressing, and parmesan cheese.
8. 8

   Spread one side of toasted sourdough bread slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough bread slices; close sandwiches.
9. 9

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