The Real BLT

The Real BLT (Bacon, Legs and Tomato)

For years now you have been deceived. You’ve spent your whole life without the proper understanding of something that is supposed to be classic and perfect. I’m here to bring you the truth.

BLT does not stand for Bacon, Lettuce and Tomato.

BLT stands for Bacon, Legs and Tomato.

It’s just been sitting there waiting for me the whole time.

I’m here to take it. Transform it. Once you eat this sandwich, you’ll never want an old BLT again.

The Real BLT

Update your old & crusty BLT with a new, intentionally-crusty BLT.

The Real BLT (Bacon, Legs and Tomato)
2 slices rustic French bread
4 slices thick, hardwood-smoked bacon, cooked
1 fried chicken leg, bone removed (leftovers work great, or recipe here)
2 slices beefsteak tomato
4 slices fontina cheese
olive oil

Assemble your shit: bread slice, 2 slices of fontina, bacon, chicken, tomato slices, last 2 slices of fontina, other slice of bread.

Preheat a skillet (preferably iron) over medium heat. Drizzle liberally with olive oil.

Place sandwich in heated skillet. Using a press (or a large can of veggies, covered in foil), compress the sandwich. Cook 5-7 minutes or until the bread is golden brown and the cheese is melty. Flip. Cook another 5-7 minutes.

Remove to plate. Let cool for a minute or two before slicing.

Devour your bacon and legs.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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