Love the smoky crunch of a BLT but want something a little different? This BLT Sandwich Salad transforms the familiar bacon, lettuce, and tomato combination into a colorful salad with sweet-and-savory candied bacon, buttery homemade croutons, and a tangy maple-mustard dressing. Every bite brings together crisp vegetables, crunchy bread, and rich bacon for a playful twist on two lunchtime favorites.
The salad starts with thinly sliced romaine lettuce, chopped red onion, and seeded Roma tomatoes. Instead of serving bacon plain, this recipe coats center-cut bacon with brown sugar, Hungarian paprika, lemon zest, and crushed black peppercorns. Fresh thyme sprigs bake beneath the bacon, adding an aromatic note as the sugar caramelizes and the bacon turns crisp. Once cooled slightly, the bacon is cut into bite-size pieces and tossed with the vegetables.
Homemade croutons give this BLT salad its sandwich-inspired crunch. Cubes of white bread are toasted in butter in a skillet until golden, creating crisp edges and a rich flavor that complements the sweet bacon. Let the croutons cool before adding them so they keep their texture in the salad.
The dressing brings everything together with mayonnaise, whole-grain mustard, fresh lemon juice, and maple syrup. Its creamy, tangy flavor balances the sweetness of the candied bacon without overpowering the fresh tomatoes and lettuce. Start with one tablespoon of maple syrup, then add more to taste. Toss the dressing with the salad just before serving, and add the croutons last to help prevent them from becoming soggy.
A rimmed baking sheet is useful for preparing the candied bacon, keeping the rendered fat contained as the sugar caramelizes in the oven. Parchment paper also makes cleanup easier.
Ready in about 45 minutes and serving four, this BLT Sandwich Salad works well for lunch, a light dinner, or a casual summer meal. Serve it on its own or alongside a bowl of soup for a satisfying combination of fresh vegetables, smoky-sweet bacon, and crunchy croutons.
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BLT Sandwich Salad
- Total Time: :45
- Yield: 4 1x
Ingredients
For the salad
- 1 head romaine lettuce, thinly sliced (about 6 cups)
- 1/2 cup chopped red onion
- 2 Roma tomatoes, seeded and chopped
- 4 slices white bread
- 1 tablespoon unsalted butter
For the bacon
- 1/4 cup packed light brown sugar
- 1 teaspoon Hungarian paprika
- Grated zest of 1 lemon
- 1 teaspoon black peppercorns, crushed in a bag with a mallet
- 6 strips center-cut bacon
- 6 sprigs fresh thyme
For the dressing
- 1/2 cup mayonnaise
- 1 to 2 tablespoons maple syrup
- 4 teaspoons whole-grain mustard
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.
- Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.
- Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.
- Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.
- Prep Time: :25
- Cook Time: :20
- Category: Salad
- Method: Combine