Bakin’ With The King


Happy Saturday to all Baconians!

It’s me again………..the King of Baconia who every Saturday, takes over the kitchen from the regular Castle Chef for a morning of baking something delicious that involves BACON!    Our Chef here att he Castle really doesn’t mind……..he looks cranky but he isn’t – right Francoise??

My King, it is my pleasure to turn zee keechen over to your Royal self so I may have zee break !!

Good – I will let you know when I’ve cleaned up the kitchen with help from the Castle Cleaning Crew and you may re-inhabit your domain!

I’ll do trash removal!

I’ll do vacuuming!

I’ll do dishes!

I’ll do windows!

I’ll clean countertops!

I’ll snoopervise!

So what will I be cooking for you today?


WHAT???????????????   But we ALL know how to make one of those you say…………..that may be true, but there are a couple of extra touches that make it even more delish – just a simple BLT or add some extras if you like……………. you’ll agree with me – I bet you will!


6 pieces thick-cut bacon

  • 8 slices good bread
  • About 4 tablespoons mayonnaise (I use Hellmann’s)
  • Nonstick cooking spray
  • 1 large perfectly ripe tomato, cut into 4 generous slices, or 2 plum tomatoes, cut into 4 lengthwise slices each
  • Kosher or coarse salt and freshly ground black pepper
  • Romaine or iceberg lettuce, about 8 sandwich-size pieces


1. You can either bake your bacon (add 4 to 6 extra minutes to the cooking time), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
2. Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
3. Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT.


Now, remember I said you could jazz this up with some “details”?    Check these out:

• Swap out the plain lettuce for arugula, spinach, or watercress
• Swap out the bacon for pancetta (but bacon is best!)
• Add grilled or caramelized onions or a thin slice of raw onion
• Add a fried egg
• Add a slice of avocado or guacamole, or make a quick guac-ish mash smash up some avocado with lime juice and maybe some minced scallion or minced cilantro
• Mix the mayo with some smoked paprika, hot pepper sauce, minced fresh basil, cilantro, or another fresh herb or your choice
• Add a sautéed thin chicken cutlet (when I say THIN I mean THIN)
• When you’re browning the bread, you could add a slice or a smear of cheese on half the slices (on the top as you brown the bottom – any cheese, such as cheddar, Monterey jack, brie, or goat cheese. Cover the pan for 1 to 2 minutes until the cheese melts slightly, and then assemble the BLTs (lightly mayo the non-browned side of the remaining 4 slices of bread).

My Mom’s favorite addition is avocado………..of course not everyone is in love with avocado like she is but try one of  the other optional goodies………….Adding the fried egg makes it a perfect breakfast sandwich for instance!

See?   The wonderful BLT is just plain delicious no matter how you slice it (hahahahaha – I made a joke!).     Trust me……..

Remember the BLT!    The original bacon treat!   

King Teddy

60 responses »

      • I never help myself to anything on there but, it has to be said, the bipeds don’t leave anything tempting around! 😀

        They expect to be able to put anything down for a few minutes without it being taken, but they don’t think it’s fair to leave tempting food around for longer than that.

        Liked by 1 person

          • Teddy has never gone onto a counter (maybe because he’s too big to???)……..he has been up on the desk in the kitchen but only when he was little and nosy. These days he finds plenty of things to keep him occupied on the floor (thankfully!).

            Hugs, Pam


  1. You know Teddy…mom says she likes just BLT on a BLT. One exception to her would probably be as your Dad does, and add an egg. There is a lovely taste to a fried egg, a slice of ripe tomato, some mayonnaise and lettuce as well. Never thought of bacon on that. I will from now on. XXOO
    Katie Isabella

    Liked by 1 person

  2. Love the sound of this recipe. I just made some black Russian bread (my personal favorite), have a ripe avocado, as Pix under the Palm Fronds suggested as well as avocado mayo and spinach. Otherwise, I don’t need to make any other substitutions.


        • Oh that sounds so good – I will definitely give this a try. We use Pink Himalayan Rock Salt too!!! Tasty – I only use it in cooking but I’m not sure WHY – we could use it at the table too. Thanks a bunch for the recipe!

          Hugs, Pam

          Liked by 1 person

          • Pam, we use the coarse ground and have a salt grinder on the table. As we understand it, Morton puts talc on the salt so it doesn’t glob up in salt sellers due to humidity — talc isn’t healthy.
            Prior to discovering Himalayan salt, we had sea salt, to I use that when boiling eggs… Ehem, if you work with water colors, salt can also be used – sparingly – to ‘repel paint’… for instance to make white tops on waves.
            Hugs back at you, Jeanne


          • I learned the salt trick back when I used to paint – it does amazing things to “splashes” or clouds. I need to get a new salt grinder….we have one for pepper though as my husband loves freshly ground pepper.

            Hugs, Pam

            Liked by 1 person

          • Pam, we only have one salt grinder, but 3 pepper grinders. BTW, I don’t know if you can grow papayas where you live, but if you dry the seeds, they are a great pepper substitute. Since I’m on the topic of papaya, green papayas can be shredded (peeled & deseeded, too) for a yummy substitute for cole slaw – use lime juice for ‘dressing’…. add shrimp and tomatoes and it’s a complete meal!


          • YUM……I don’t think I could grow them here – Virginia is weird with weather…….but they ALWAYS have them at our grocery. The shrimp/papaya “slaw” sounds interesting!

            Hugs, Pam

            Liked by 1 person

          • You’d probably need to grow them either as an annual or in a largish container, which you could bring in for the winter.


  3. Mom’s favorite is with avocado. They make that for her at the restaurant down the street, and she has it as a wrap. But your toasty bread with the mayo sounds heavenly. Mom was thinking as she was reading this that it might be yummy with pimento cheese. She’s never tried that. Have a good weekend. Hope you get lots of outside time, Teddy. XOCK, angel Lily Olivia, Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy and Sawyer


    • Oh it is a great way but in truth ANY way you have a BLT is good – everyone likes it a certain way I think – this just kind of jumpstarts everyone who has forgotten the good old BLT I think!!!!

      Hugs, Teddy


  4. Mommy has never had a piece of avocado and she says she doesn’t want to. She can’t imagine how that tastes, nor will she ever find out… but she sure wouldn’t put it on anything like a yummy BLT.


    • I can remember as a little girl my Mom trying to get me to try avocado because she loved them. I was very stubborn about that (and trying pickled pigs feet which she wanted me to try!)……but I eventually DID eat a salad with avocado in it and LOVED IT. It’s a strange thing to even THINK about putting on a BLT but I think it’s because bacon is salty and avocado tastes great with some salt on it. ANYWAY, a “regular” BLT with nothing but the basics on it really IS the VERY VERY VERY VERY best way to have a BLT!

      Love, Pam

      Liked by 1 person

  5. You have the perfect cleaning crew. Can we hire them from you? BLT is always delicious and we are going to try your idea with the spinach. Something different to change it up. Thanks for sharing. Have a fantastic rest of your weekend.


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