This flavourful BLT sandwich is loaded with crispy bacon, fresh green leaves, zingy tomatoes, hard cheese ribbons, and smeared with That Mayo Original mayo. A BLT that is completely out of this world!
The Ultimate BLT
The Ultimate BLT
with crispy bacon, potato wedges & Italian-style cheese
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Green Leaves
- Potato
- Schoon Ciabattini
- Schoon Ciabattinis
- Streaky Pork Bacon
- That Mayo (Original)
- Tomato
- Tomatoes
- Whole Italian-style Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
WHERE THERE’S A WEDGE THERE’S A WAY
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHRIS P. BACON
When the wedges have 8-10 minutes remaining, place a pan over a medium heat. When hot, fry the bacon for 2-4 minutes per side until golden and crispy. Remove on completion and set aside to drain on some paper towel. Cut in half when cool enough to handle.
TOAST THE BUNS, HUN
Butter the cut sides of the halved ciabattini. Return the pan to a medium-high heat. When hot, add the halved ciabattini, butter side down, and fry until warmed through and golden. Remove from the pan on completion.
THE KING OF SANDWICHES
Time to assemble! Smear a generous layer of mayo on the toasted ciabattini. Top with some rinsed green leaves, the sliced tomato, the halved bacon slices, and the cheese ribbons. Close it up and serve the crispy wedges (with any remaining mayo for dipping) and any remaining toppings on the side. Look at you go, Chef!
Potato - 200g
Streaky Pork Bacon - 4 strips
Schoon Ciabattini - 1
That Mayo (Original) - 50ml
Green Leaves - 20g
Tomato - 1
Whole Italian-style Cheese - 20g
WHERE THERE’S A WEDGE THERE’S A WAY
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CHRIS P. BACON
When the wedges have 8-10 minutes remaining, place a pan over a medium heat. When hot, fry the bacon for 2-4 minutes per side until golden and crispy. Remove on completion and set aside to drain on some paper towel. Cut in half when cool enough to handle.
TOAST THE BUNS, HUN
Butter the cut sides of the halved ciabattinis. Return the pan to a medium-high heat. When hot, add the halved ciabattinis, butter side down, and fry until warmed through and golden. Remove from the pan on completion.
THE KING OF SANDWICHES
Time to assemble! Smear a generous layer of mayo on the toasted ciabattinis. Top with some rinsed green leaves, the sliced tomato, the halved bacon slices, and the cheese ribbons. Close it up and serve the crispy wedges (with any remaining mayo for dipping) and any remaining toppings on the side. Look at you go, Chef!
Potato - 400g
Streaky Pork Bacon - 8 strips
Schoon Ciabattinis - 2
That Mayo (Original) - 100ml
Green Leaves - 40g
Tomato - 1
Whole Italian-style Cheese - 40g
WHERE THERE’S A WEDGE THERE’S A WAY
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHRIS P. BACON
When the wedges have 8-10 minutes remaining, place a pan over a medium heat. When hot, fry the bacon for 2-4 minutes per side until golden and crispy. Remove on completion and set aside to drain on some paper towel. Cut in half when cool enough to handle.
TOAST THE BUNS, HUN
Butter the cut sides of the halved ciabattinis. Return the pan to a medium-high heat. When hot, add the halved ciabattinis, butter side down, and fry until warmed through and golden. Remove from the pan on completion.
THE KING OF SANDWICHES
Time to assemble! Smear a generous layer of mayo on the toasted ciabattinis. Top with some rinsed green leaves, the sliced tomato, the halved bacon slices, and the cheese ribbons. Close it up and serve the crispy wedges (with any remaining mayo for dipping) and any remaining toppings on the side. Look at you go, Chef!
Potato - 600g
Streaky Pork Bacon - 12 strips
Schoon Ciabattinis - 3
That Mayo (Original) - 150ml
Green Leaves - 60g
Tomatoes - 2
Whole Italian-style Cheese - 60g
WHERE THERE’S A WEDGE THERE’S A WAY
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CHRIS P. BACON
When the wedges have 8-10 minutes remaining, place a pan over a medium heat. When hot, fry the bacon for 2-4 minutes per side until golden and crispy. Remove on completion and set aside to drain on some paper towel. Cut in half when cool enough to handle.
TOAST THE BUNS, HUN
Butter the cut sides of the halved ciabattinis. Return the pan to a medium-high heat. When hot, add the halved ciabattinis, butter side down, and fry until warmed through and golden. Remove from the pan on completion.
THE KING OF SANDWICHES
Time to assemble! Smear a generous layer of mayo on the toasted ciabattinis. Top with some rinsed green leaves, the sliced tomato, the halved bacon slices, and the cheese ribbons. Close it up and serve the crispy wedges (with any remaining mayo for dipping) and any remaining toppings on the side. Look at you go, Chef!
Potato - 800g
Streaky Pork Bacon - 15 strips
Schoon Ciabattinis - 4
That Mayo (Original) - 200ml
Green Leaves - 80g
Tomatoes - 2
Whole Italian-style Cheese - 80g
Woolies Products in this dish
