Wait for it.
See? Seeeeeeee.
That gooey, melty cheese!
Do you see it? Encrusted in an herby crunch that makes you lose your mind?
Let’s be BL(A)T friends and not get mad about it. One last hurrah before tomato season ends.
If you follow me on Instagram, you already know I called 2015 the summer of the best BLT. We’ve been on a BLT streak around here — maybe it helps that we grew our own tomatoes.
Funny thing: we grew cherry tomatoes, not the classic large slicing kind. Still, having any ripe, delicious homegrown tomatoes made a huge difference, and we found some excellent local tomatoes this season too. BLTs have been appearing in our weekly rotation, and I’m not complaining.
(Except the roof of my mouth? That does not love it.)
Eddie’s sandwiches lately have looked like his favorite version — he almost always adds a fried egg.
I almost always add avocado, and sometimes an egg too.
I’ve also been heavy-handed with a black truffle sesame salt I mention a lot because it’s ridiculously good.
2015: the summer of no BLT regrets.
One note: I read an article that suggested the best BLT needs a thick, sturdy lettuce. I prefer butter lettuce — delicate, tender, and my favorite for sandwiches. Call me sacrilegious if you like; I stand by it.
The cheese in these photos might look like a strange chicken cutlet, but it absolutely is not. This is smoky, rich provolone and it makes the sandwich.
Please don’t let my mediocre photo of the cheese stop you — it really does transform the BLT.
Fair warning: these sandwiches can be mouth-hurt worthy because of the toast. Many readers agreed with that assessment in a recent discussion. I am a serious toast enthusiast and prefer well-toasted bread for my BLTs, while my husband prefers warm bread that isn’t actually toasted. We compromise — and if we can make our household preferences work, so can your sandwich routine.
#thankgoodness
Crispy Smoked Provolone BLATs
Yield:
4
45 mins
Pin Recipe
Leave a Review »
Ingredients
- 1 (8-ounce) round or brick of smoked provolone cheese
- 1/3 tablespoon flour
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned panko bread crumbs
- Vegetable or canola oil for frying
- 8 slices bread, toasted
- 1 pound bacon, fried
- 2 ripe tomatoes, sliced
- 1 head butter lettuce, leaves removed
- 2 avocados, thinly sliced
- 1/4 cup mayo
- Salt and pepper for seasoning
Instructions
-
Slice the provolone into rounds or pieces that will fit your sandwich. Pour oil into a heavy-bottomed pot to a depth of 2–3 inches and heat to 375°F (190°C) with a candy thermometer if you have one.
-
Set up three bowls: flour, beaten eggs, and panko. Dredge the cheese in flour, dip in egg, then coat thoroughly in panko. When the oil reaches temperature, fry the breaded cheese about 60 seconds, flipping once, until golden. Drain on paper towels.
-
Have your BLT components ready so you can assemble immediately after frying. Slice the avocado just before building the sandwich to keep it fresh.
-
Spread mayo on one or both slices of toast. Layer in this order for best results: lettuce, avocado, fried provolone, bacon, tomato, toast. Season the tomato and avocado with salt and pepper — it makes a big difference. Add as much or as little crispy cheese as you like.
Sandwich
American
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Fantasy bite right there.