Maple Lacquered Bacon, Lettuce, and Tomato Sandwich

October  4, 2022
2 Ratings
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 4 sandwiches
Author Notes

I could talk about BLTs all day long, and my all time favorite variation includes lacquering the bacon with good maple syrup and lots of black pepper, making it spicy and sweet at the same time. I will admit that the beauty of this sandwich can't truly be enjoyed until summer when the bestest, fattest, juiciest tomatoes are available, so it doesn't really coincide with maple season, but it's still my favorite use of the stuff, bar none. —Erin Jeanne McDowell

What You'll Need
  • Maple Lacquered Bacon
  • 12 strips bacon
  • 1/4 cup good maple syrup (approximate) (
  • lots of freshly ground black pepper
  • BLT
  • soft salted butter, as needed
  • 8 slices thick wheat bread (or sourdough or ciabatta rolls)
  • mayonnaise or garlic aioli, as needed
  • 8 large leaves butterhead lettuce
  • 8 large, thick slices of really good tomato
  • salt and pepper, to taste
  • thinly sliced red onion (optional)
  1. Maple Lacquered Bacon
  2. Lay a silpat on a baking sheet, and spread the bacon out on top of it. Use a pastry brush to glaze the bacon (on both sides) with maple syrup. Be generous and be warned: your hands will be sticky (worth it).
  3. Use a coarse grinder to grind lots of black pepper on the bacon. I give it a whole lot - almost like pepper crusted maple lacquered bacon. You can do less, but definitely do some!
  4. Transfer the baking sheet to a 400 degree oven and cook until the fat begins to render out of the bacon and the maple has begun to caramelize. At this point, I usually drain the fat off and re-glaze with a little more syrup. You don't want the bacon fat to dillute the mapley flavor. Keep cooking until the bacon is crisp and candied.
  1. BLT
  2. Spread the butter generously over the bread, and toast on a hot griddle until nicely browned and toasted on both sides.
  3. Spread mayonnaise or garlic aioli on half the slices of bread, and place a leaf of lettuce and a slice of tomato on top. Season the tomato with lots of salt and pepper. Add some onion, if using.
  4. Place the bacon on top of the tomato and top with another slice of bread. Then eat that sucker.
Contest Entries

See what other Food52ers are saying.

  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • mrslarkin
  • aargersi
  • hardlikearmour
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Erin J. April 12, 2012
I love the idea of a BLB!!!!
mrslarkin March 26, 2012
Oh, I need one of these. Real bad.
aargersi March 26, 2012
Lacquered Bacon! YUM!
hardlikearmour March 26, 2012
This sounds fabulous! A local sandwich shop uses roasted golden beet slices in place of tomatoes during the winter (making it a BLB.) It works brilliantly.