I made the world’s most perfect sandwich even better with this blue cheese BLT. Crunchy, sweet, fresh, and juicy, this funked-up classic will blow you away with her sexy smoky flavor. I used one of my all-time favs here, Smokey Blue from Rogue Creamery, but I made a couple of suggestions for other cheeses you can use and included some tips on how to make a perfect BLT, too.
Blue Cheese BLT with Smokey Blue from Rogue Creamery
What could be better than a classic bacon, lettuce, and tomato sandwich? One that’s made with the funky seduction of blue cheese. I know it sounds like sacrilege to change a sandwich that’s already so perfect, but hear me out. Blue cheese pairs perfectly with bacon AND tomatoes AND lettuce – so why not put them all together in one handheld masterpiece? Once your teeth sink through that toasted exterior, into the perfect layers of crunchy bacon, buttery blue cheese, juicy tomatoes, and crisp lettuce, you’ll understand why I’m never eating a BLT sans cheese again.
Smokey Blue from Rogue Creamery
This is one of my all-time favorite blue cheeses in the world! Smokey Blue from Rogue Creamery in Oregon is a mild, buttery baby that’s gently smoked over hazelnut embers. Most of the other smoked cheeses I’ve tried have an overwhelming campfire flavor, but Smokey Blue is more mild-mannered, with delicate notes of chocolate, bacon, and buttermilk. She’s mild for a blue too, and I’ve used her to seduce many blue cheese haters into lovers.
I love her on a cheese plate with coffee-infused chocolate. She’s also amazing crumbled into salads, melted onto cheeseburgers, and paired with toast and coffee for breakfast.
How to Make a Perfect BLT
It’s a simple sandwich, so it relies heavily on the quality of ingredients. Here are my tips for making a perfect BLT.
- Bacon: it’s the star of the sandwich, so splurge on the good stuff. If you want a little chew, get the thick cuts. if you want more crunch, buy the thin stuff. Cook it in the oven or in a skillet, whatever you prefer. Just make sure it’s crispy, but not burnt.
- Lettuce: you don’t need to be fancy here, just get something crisp and refreshing like iceberg, romaine, or red lettuce. Arugula is also delicious, especially when paired with black pepper bacon, but sometimes I think it’s too delicate.
- Tomatoes: when they’re in season, there is nothing better than a thick, juicy heirloom tomato. If you can’t find those, beefsteak is fine. Either way, be sure to season them before adding to your sammy.
- Bread: basic sandwich bread or toasted ciabatta have the right amount of heft and soft-texture. Avoid baguette and sourdough, which is too aggressive and difficult to bite into.
- Blue Cheese: you want something mellow, creamy and a little crumbly. Steer away from super intense blues like Valdeon in favor of mild, buttery cheeses. If you can’t find Smokey Bleu, I also recommend Bleu d’Auvergne, Point Reyes Original Blue, or Maytag.
Blue Cheese BLT
- Cast-iron skillet OR a foil-lined sheet pan
- 12 strips of bacon
- 8 leaves of lettuce
- 2 heirloom tomatoes, sliced ¼" thick
- 4 oz blue cheese, crumbled
- 8 slices of bread, ½" thick
- 6 tbsp mayonnaise
- Flakey salt
- Black pepper, freshly ground
- Cook the bacon as desired, either in the oven or in a cast-iron skillet. Make sure it’s crisp, but not burnt.
- Season the tomatoes with sea salt and pepper.
- Toast the bread until golden on the outside. Let cool.
- Spread one side of each piece of bread with a thick swipe of mayo, about a tablespoon and a half on each side.
- Layer the lettuce onto the mayo sides of each of the 4 bottom bread slices.
- Top with the tomatoes, bacon, then the blue cheese. Press the blue cheese into the bacon so it doesn’t crumble out.
- Close the sandwiches with the top slices of bread, mayo-side down. Enjoy!
In the mood for blue? Here are more pairings and recipes to try:
Disclaimer: this is not a sponsored post, however, Rogue Creamery did send me this cheese to use in a recent event. I just really, really love this damn cheese.