Summer’s favorite sandwich is it’s own state of mind. It’s a welcome burst of garden-grown freshness that will win you over with each and every bite. We make so many BLT’s in my house, that I can’t help but offer up some tasty spins on the classic every now and again, and this Candied Bacon BLT takes the cake, me thinks. Or, the sandwich, I suppose. Read on for the simple tips/tricks for this tres’ summery sandwich, or you can just jump ahead to the recipe itself.

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A BLT with Candied Bacon is a thing of beauty and a joy forever

There will undoubtedly be people who see this sandwich and immediately scoff at the whole notion of messing with the (undeniably) perfect and original/unadulterated version of the bacon, lettuce and tomato sandwich. This is fine, I get it. But home cookery is nothing if not a playland for recipes and their ingredients, their methods and make-ups. This sandwich is delicious through and through, and I hope you give it a good and fair shake. Just saying.

The idea is that the sweetness of the candied bacon and peaches helps to really balance the acid of the tomatoes, and then the herbaceous, almost floral taste of all that basil in the mayo just brings it all home. It’s really just some simple changes, nothing crazy or hard. And it all adds up to a sandwich that belts out summertime at the top of its lungs.

How to make candied bacon, and maybe also why you should

By simply coating some bacon slices in brown sugar and baking it, you establish this sticky coating all over that really tastes incredible with the inherent smoky saltiness of bacon. If you’ve followed along with me for any length of time, then you know or probably have noticed my affinity for sweet and salty recipes.

There may be no better nominee for the captain of this sweet n’ salty crowd than candied bacon. It’s perfect, and goes really well with so many things. This Watermelon and Mozzarella Salad with Hot Candied Bacon Dressing, for example. This Miso-Ginger Crunch Ramen with Candied Bacon also slaps.

Candied Bacon Tips

Parchment paper is for sure your friend when making candied bacon. It creates a non-stick surface that ensures your bacon slices will slip right off after baking and cooling. Furthermore, the parchment paper makes clean-up a breeze. So yes, it creates a little bit of paper waste. But it also prevents a lot of water from being used in the cleaning process. So, there’s that.
400 degrees is the ideal temperature for roasting bacon, I’ve found. But the actual cook time will vary depending on how thick your bacon is. I’m not going to tell you what thickness to choose, as I think that should really be left up to your personal preferences and bacon beliefs. Just keep an eye on the bacon, and take it out when it looks just about done. It will continue to cook a little when it’s out of the oven.

What you’ll need to make this Peach BLT

A beautifully sweet and savory spin on the classic BLT, this version harnesses the sun-drenched goodness of some of summer’s greatest garden-grown produce. Heirloom tomatoes, fresh peaches and basil combine in the most delicious way in these easy breezy sandwiches.

INGREDIENTS

12 slices of center cut bacon

½ cup light brown sugar, plus more as needed

1 cup mayo

¼ cup (or to taste) finely chopped fresh basil or 2 teaspoons basil paste

8 slices of (good quality) sandwich bread, such as Farmhouse White or thick-cut sourdough

2 large heirloom tomatoes, sliced

Salt and pepper

1 fresh, ripe peach, sliced thin

8 whole butter lettuce leaves

How to make this Candied Bacon BLT

Things are all pretty standard op here with this summery BLT. The only thing is that we’ll coat the bacon in brown sugar and bake it, as opposed to frying it on the stovetop. Also, we’ll stir some basil into the mayo, adding a whole new burst of flavor to things. Also? Peaches.

DIRECTIONS

Preheat the oven to 400 degrees F. Adjust an oven rack to the middle position. Cover a large sheet pan(s) with parchment paper.

Coat each slice of bacon on both sides with some brown sugar, using more or less than I’ve indicated as you need to (it will just vary, depending on your bacon). Arrange the bacon slices side by side on the parchment paper, adjusting to fit as needed. Bake for about 13 to 15 minutes – or as many as 20, depending on the bacon thickness. Just keep an eye on it and take the pan out when the bacon is golden brown and fully cooked (not burned).

Combine the mayo and basil in a small bowl, adjust the amounts until it’s just right to you. Slather one side of each bread slice, from end to end, with the mayo.

Season the tomatoes with salt and pepper and arrange a couple few slices on top of the mayo on four slices of the bread. Top with some sliced peaches and two butter lettuce leaves. Place 3 slices of the candied bacon on top of the lettuce, breaking them up if needed to fit. Top with the remaining bread slices and enjoy, sliced or not.