Crispy Chopped BLT Sandwich Recipe

Chopped BLT Sandwich is a fresh twist on the classic — crispy bacon, crunchy lettuce, and ripe tomato chopped together into a creamy, flavorful filling and piled into a sturdy sub roll.

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Easy Chopped BLT Sandwich

After my family fell in love with my Italian chopped sandwiches, I wanted to try another chopped-style sandwich. The BLT was a natural next choice, and the chopped version delivers every familiar BLT flavor with a slightly different texture that makes each bite more balanced — the bacon, lettuce, tomato, and mayo all combine so each forkful is perfect. It’s just as simple to make as a classic BLT, but the chopped filling holds together better inside a sub roll and makes serving for a crowd easier.

Ingredients

• Bacon – Use a full package (12–16 oz). I prefer thicker-cut bacon without added sweet maple flavor. Regular bacon works best, but turkey bacon is an acceptable substitute.
• Heart of Romaine – One romaine heart from a three-pack is enough. You can substitute iceberg, butter lettuce, or even arugula if you prefer.
• Fresh Tomato – Choose a firm, ripe tomato for the best flavor. Use one large tomato or two smaller ones.
• Mayonnaise – Start with about 2 tablespoons and add more to taste. The mayo binds the chopped ingredients and adds creaminess.
• Sub Rolls – A sturdy sub roll holds the chopped filling well. A demi-loaf or other robust roll will also work.

Instructions

1. Cook the bacon. You can pan-fry, use a flattop/Blackstone, or bake it in the oven.

Stovetop / Flattop: Lay the bacon on a cold skillet or griddle, then set heat to medium. Cook, flipping every 3–4 minutes, until browned and crispy. Drain on paper towels and let cool slightly.

Oven: Line a sheet pan with foil and arrange the bacon on it. Start in a cold oven, then set to 425°F and bake about 15 minutes or until crisp to your liking. Adjust time as needed.

2. While the bacon cooks, chop the romaine and dice the tomato on a cutting board. Add them to a large bowl and stir in about 2 tablespoons of mayonnaise. Toss to coat, then taste and add more mayo if desired.

3. Toast the rolls. On the skillet or flattop, carefully remove excess bacon grease, then place each split roll cut-side down and toast 2–3 minutes until golden. On a baking sheet under the broiler (high), toast cut-side up 1–3 minutes — watch closely so they don’t burn.

4. Chop the cooked bacon into bite-sized pieces and add to the bowl with the lettuce and tomato. Toss to combine, then divide the chopped BLT mixture among the toasted sub rolls. Serve immediately.

Yield: serves 4

Chopped BLT Sandwich

A chopped twist on a classic BLT sandwich.

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Ingredients

• 12 ounces bacon
• 1 heart of romaine
• 2 small tomatoes or 1 large tomato
• 2 to 4 tablespoons mayonnaise, or to taste
• 4 sub rolls

Instructions

1. Cook the bacon: stovetop or flattop — lay bacon on a cold pan, set to medium, flip every 3–4 minutes until crispy. Or bake on a foil-lined sheet at 425°F about 15 minutes.
2. While bacon cooks, chop romaine and dice tomatoes into a large bowl. Stir in 2 tablespoons mayo, taste, and add more if needed.
3. Toast rolls: on the skillet, remove excess grease and toast cut-side down 2–3 minutes; or broil cut-side up 1–3 minutes in the oven, watching closely.
4. Chop cooked bacon and add to the bowl with lettuce and tomato. Toss and divide the chopped BLT into the toasted rolls. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1 sandwich

Amount Per Serving:
Calories: 1402
Total Fat: 83g
Protein: 84g

Nutritional data is automated and might not be 100% accurate; final information depends on ingredients and portioning.

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