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lunchbox BLTs

You’re going to love these lunchboxBLTs. The crunchy bacon, juicy tomato, crisp lettuce and tangy sauce make theseso much better than you ever thought a homemade sandwich could be.
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Total Time 25 minutes
Servings: 1
Course: dinner, lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

for the kneader's sauce
  • ½ cup mayonnaise
  • 1 ½ tbsp sour cream
  • 2 tsp yellow mustard
  • pinch of salt
  • pinch of sugar
for the BLTs
  • 6 slices bread untoasted
  • 1 package bacon thick cut
  • 3 large lettuce leaves
  • 1 large beefsteak tomato sliced
  • a few red onion slices per sandwich

Method
 

  1. 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.
  2. 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.)
  3. 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.

Notes

Luncbox BLTs keep for up to 5 days in the fridge, wrapped tightly in clingwrap.