You’re going to love these lunchbox BLTs. The crunchy bacon, juicy
tomato, crisp lettuce and tangy sauce make these so much better than you
ever thought a homemade sandwich could be.
inspiration
Every so often I get in a mood where all I want to eat is café food: soups and sandwiches, salads and pastries. My favorite place for that is Kneader’s. Kneader’s is bright and warm, full of pretty pastries behind glass and shelves of home décor, freshly baked cinnamon bread, and bags of caramel popcorn. It’s a frequent stop for me and my mom on shopping days. They have this chocolate mousse dome that I dream about. I have my regular orders, of course, and one of them is their BLT with a cup of soup.
However, the closest on to me is in Texas, so I have to turn to my own kitchen. This lunchbox BLT is a copycat of theirs, and it’s a very good match, if I do say so myself.
BLTs are classic. Nostalgic, even. They’re a great choice when you’re feeling stumped about what to pack for lunch or eat for dinner. They’re also great when your appetite is wonky or you don’t have a lot of energy—especially because in this recipe, we bake the bacon rather than frying it. Less mess, less fuss, zero time standing over a stove.
why i love this recipe
Four things make this BLT special: the untoasted bread; thick-cut bacon; the addition of red onion; and the special sauce.
I love a good BLT, but they are not traditionally great for a lunchbox. Left in the fridge, toasted bread tends to become limp tough and eating it is comparable to chewing on carpet. Because this one isn’t toasted, it travels beautifully. I took them for work all week and they were just as good as fresh—if not a little better with time.
Thick cut bacon is so much better than regular bacon. Regular can be brittle and underwhelming. For a truly good, bakery-quality BLT, you need thick-cut. Red onion gives the sandwich a little extra bite and flavor. The special sauce is tangy and really elevates this sandwich more than plain mayonnaise ever could.
You’re going to love these lunchbox BLTs. The crunchy bacon, juicy tomato, crisp lettuce and tangy sauce make these so much better than you ever thought a homemade sandwich could be. They also have a beautiful cross-section once cut. You’ll want to dive right in.
details
Lunchbox BLTs come together in a snap. Making bacon in the oven allows you to use that time to chop up your lettuce, tomato, and onion and whisk the sauce together. As soon as the bacon is cool enough to handle, just assemble and pack! (Or serve.)
notes
- Use bread you like (I use sara lee aresano bread. It’s small but thick).
- The sauce is great on any sandwich.
- Use thick-cut bacon. It’s thicker (obviously) and regular bacon can get lost in the other ingredients. This is one of the things that really elevates this sandwich to restaurant quality.
Looking for more sandwiches? Try this ultimate grilled cheese (café zupas copycat), club sandwiches, or the scotland café sandwich.
lunchbox BLTs
Ingredients
Method
- Preheat oven to 400F. Lay bacon on a foil or parchment paper-lined baking sheet. Bake for 15-20 minutes, or until done to your preference. Keep in mind that the bacon will crisp up and cook a little more once you take it out of the oven. Once it’s done, set it on a paper-towel-lined plate to cool and drain.
- While the bacon is cooling, make the sauce. In a small bowl, whisk the mayonnaise, sour cream, yellow mustard, salt and sugar together until smooth and fully combined. (It should be a pale yellow.)
- Assemble sandwiches. Spoon sauce onto one side of every slice of bread. On half of the slices, layer bacon, lettuce, tomato, and red onion. Top with the other piece of bread, sauce side down. Cut in half, if desired.