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Festival Foods

Battle of the BLTs
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Wisconsin BLT, Southwest BLT and Un-Fig-Ettable BLT

April is National BLT Month and we are ready to celebrate with three new twists on this American favorite.

 

What can make the classic combination of bacon, lettuce and tomato even better? Keep reading to find out!

Wisconsin BLT

Wisconsin BLT

Feel free to double the maple pepper bacon recipe and save extras for a snack. You'll thank us later. 

Ingredients:

For the maple pepper bacon:

  • 12 slices bacon
  • ¼ cup maple syrup
  • Freshly ground black pepper

For the sandwich:

  • 8 slices bread
  • ¼ cup mayonnaise 
  • 4 slices of good Wisconsin cheddar
  • 2 large tomatoes, sliced ¼-inch thick
  • 8 leaves of lettuce
  • 4 eggs

Directions:

  1. Preheat oven to 375°F. Place a wire rack on a rimmed baking sheet. Lay bacon in a single layer on the rack and bake for 5 minutes. Brush with maple syrup and continue baking for 5 minutes. Flip bacon, brush with syrup and season with pepper every 5 minutes. Repeat until bacon is caramelized, about 20-25 minutes. 
  2. While bacon is baking, toast the bread.
  3. Spread 1 Tbsp. of mayonnaise on two slices of bread. Top one piece of bread with a slice of cheddar. Top the other slice of bread with 3 slices of maple pepper bacon, 2 tomato slices and 2 pieces of lettuce. Repeat with remaining bread. Set sandwich halves aside. 
  4. Spray a nonstick skillet with cooking spray and heat over medium heat. Cook eggs , turning once, until egg whites are cooked but yolk is still runny, about 4 minutes. Slide fried egg onto the cheese; close sandwich and enjoy!

Yield: 4 servings

*Per Serving: Calories 620, Total Fat 37g (Saturated 12g, Trans 0g), Cholesterol 245mg, Sodium 970mg, Total Carbohydrate 43g (Dietary Fiber 2g), Protein 30g, Vitamin D 6%, Calcium 25%, Iron 15%, Potassium 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Southwest BLT

Southwest BLT

BLT meets grilled cheese; add guac because guac is everything. 

Ingredients:

Chipotle mayonnaise:

  • ½ cup mayonnaise
  • 1 tsp. chipotle pepper (canned in adobo sauce), minced
  • 1 tsp. adobo sauce

For the sandwich: 

  • 12 slices bacon
  • 8 slices bread
  • 2 large tomatoes, sliced ¼-inch thick
  • 8 leaves of lettuce
  • 8 slices pepper jack cheese
  • ½ cup guacamole

Directions:

  1. In a small bowl, mix together mayonnaise, chipotle pepper and adobo sauce until well combined. Set aside. 
  2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Lay bacon on prepared baking sheet in a single layer. Bake until golden-brown and crispy, 15-20 minutes. Begin checking for doneness at 15 minutes and monitor how quickly the bacon is cooking. Transfer cooked bacon to a paper towel-lined plate to drain. 
  3. Preheat a griddle to medium heat. 
  4. Spread 1 Tbsp. of chipotle mayonnaise on two slices of bread. Top one slice with 3 slices of bacon, 2 tomato slices, 2 pieces of lettuce, 2 slices of pepper jack cheese and 2 Tbsp. of guacamole. Top with second slice of bread. Repeat with the remaining ingredients to make 4 sandwiches. 
  5. Mist the griddle with cooking spray and transfer sandwiches to hot griddle. Cook 2-4 minutes per side or until bread is golden brown and cheese is melted. Enjoy!

Yield: 4 servings

*Per Serving: Calories 610, Total Fat 41g (Saturated 15g, Trans 0g), Cholesterol 70mg, Sodium 1090mg, Total Carbohydrate 31g (Dietary Fiber 2g), Protein 30g, Vitamin D 0%, Calcium 30%, Iron 10%, Potassium 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Un-Fig-Ettable BLT

Un-Fig-Ettable BLT

The classic BLT with a sweet surprise. 

Ingredients:

  • 12 slices bacon
  • 8 slices bread
  • ¼ cup mayonnaise 
  • 2 large tomatoes, sliced ¼-inch thick
  • 4 Tbsp. fig jam
  • 8 leaves of lettuce

Directions:

  1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Lay bacon on prepared baking sheet in a single layer. Bake until golden-brown and crispy, 15-20 minutes. Begin checking for doneness at 15 minutes and monitor how quickly the bacon is cooking. Transfer cooked bacon to a paper towel-lined plate to drain.
  2. While bacon is baking, toast the bread.* 
  3. Spread 1 Tbsp. of mayonnaise on one slice of bread. Top with 3 slices of bacon, 2 tomato slices and 2 pieces of lettuce. Spread 1 Tbsp. of fig jam on top of second slice of bread and place on top of lettuce. Repeat with the remaining ingredients to make 4 sandwiches. 
  4. Enjoy!

Yield: 4 servings

*Feeling adventurous? Lightly dip your sliced bread in hot bacon fat. Place in a warm skillet and brown on both sides. 

*Per Serving: Calories 430, Total Fat 23g (Saturated 5g, Trans 0g), Cholesterol 30mg, Sodium 720mg, Total Carbohydrate 39g (Dietary Fiber 2g), Protein 17g, Vitamin D 0%, Calcium 6%, Iron 10%, Potassium 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram, Pinterest and Twitter.

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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