Bacon Texas Toast BLT Sandwich

I used to think a BLT was just a basic sandwich until I discovered Texas toast. My kids always complained that regular bread got soggy from the tomato juice, and honestly, they weren’t wrong. The lettuce would slide out, the bacon would fall off, and we’d end up eating a mess.

Then I tried making BLTs with thick-cut Texas toast instead of regular bread. The sturdy, buttery slices hold everything together perfectly. No more soggy sandwiches or ingredients sliding around. Sometimes the simplest changes make the biggest difference in the kitchen.

What Kind of Bacon Should I Use?

For the best Texas toast BLT, you’ll want to use thick-cut bacon that can stand up to the hearty bread and bold flavors. Regular bacon works fine, but thick-cut gives you that satisfying bite and crispy texture that makes this sandwich special. You can choose between regular pork bacon, turkey bacon, or even center-cut bacon depending on your preference. The key is cooking it until it’s crispy but not burnt – you want it to hold its shape when you bite into the sandwich. If you’re feeling fancy, applewood smoked or hickory bacon adds a nice smoky flavor that pairs well with the chipotle mayo.

Options for Substitutions

This BLT is pretty forgiving when it comes to swapping ingredients around:

• Texas toast bread: If you can’t find Texas toast, thick-cut sourdough, brioche, or even regular white bread works fine. Just toast it well to get that crispy texture that holds up to all the toppings.
• Bacon: Turkey bacon is a lighter option, or you could try thick-cut ham or even crispy pancetta for something different. Cook whatever you choose until it’s nice and crispy.
• Pepper jack cheese: Any melty cheese works here – try cheddar, Swiss, or provolone if you want something milder. You can also skip the cheese entirely for a classic BLT.
• Chipotle mayonnaise: Don’t have chipotle mayo? Mix regular mayo with a pinch of smoked paprika and hot sauce, or just use plain mayo with a dash of your favorite hot sauce.
• Tomatoes: Make sure to use ripe, in-season tomatoes for the best flavor. Roma or beefsteak tomatoes work great, and don’t forget to salt them lightly and let them sit for a few minutes to draw out excess moisture.
• Lettuce: Butter lettuce, romaine, or even arugula can replace regular lettuce. Just pick something with a good crunch that won’t wilt under the warm ingredients.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a Texas toast BLT is cooking the bacon too quickly over high heat, which leads to burnt edges and chewy centers – instead, cook it low and slow over medium heat to get that perfect crispy texture throughout.

Another common error is not properly draining your tomato slices, which can make your sandwich soggy and cause all the fillings to slide out when you take a bite – pat them dry with paper towels and let them sit on a plate for 10 minutes before assembling.

Don’t skip toasting the Texas toast until it’s golden brown on both sides, as this thick bread needs that extra crispiness to hold up against all the juicy ingredients, and make sure to spread your mayo all the way to the edges to create a moisture barrier.

Finally, assemble your sandwich in the right order – mayo on both slices, then lettuce, tomato, bacon, and cheese – to prevent the bread from getting soggy and keep everything in place.

What to Serve With Texas Toast BLT Sandwich?

This hearty sandwich is pretty filling on its own, but it pairs perfectly with crispy potato chips or sweet potato fries for that classic diner feel. A simple coleslaw on the side helps cut through all the rich bacon and mayo while adding a nice crunch that complements the lettuce. If you want something lighter, try a pickle spear or some fresh fruit like watermelon or grapes to balance out the smoky, spicy flavors. For a more substantial meal, consider serving it alongside a cup of tomato soup for dipping – just like the classic grilled cheese and soup combo but with a BLT twist.

Storage Instructions

Prep Ahead: You can definitely get a head start on this sandwich by cooking the bacon up to 2 days ahead and storing it in the fridge. The chipotle mayo mixture also keeps well in the refrigerator for up to a week, so you can whip up these sandwiches quickly when you’re ready to eat.

Best Fresh: These Texas toast BLTs are really meant to be enjoyed right away while the toast is still warm and crispy. If you need to save leftovers, wrap them tightly in foil and keep in the fridge for up to 24 hours, but the bread will get a bit soggy from the tomatoes and mayo.

Components Separate: For the best results when storing, I recommend keeping the components separate if possible. Store the cooked bacon, sliced tomatoes, and lettuce in different containers in the fridge, then assemble fresh sandwiches as needed. This way everything stays crisp and fresh!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 80-90 g
• Fat: 150-170 g
• Carbohydrates: 180-200 g

Ingredients

For the sandwiches:

• 8 slices thick white bread (texas toast)
• 1 lb bacon
• 1/2 cup mayonnaise
• 1/2 cup shredded pepper jack cheese

For assembling:

• 1/2 cup chipotle mayo
• 2 large tomatoes, cut into 1/4 inch slices
• 4 leaves lettuce

Step 1: Cook the Bacon

• 1 lb bacon

Place the bacon strips in a large skillet over medium heat, cooking them until they are crispy and browned on both sides, about 7-10 minutes.

Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess fat.

Set the cooked bacon aside for sandwich assembly.

Step 2: Prepare the Bread with Mayonnaise

• 8 slices thick white bread (Texas toast)
• 1/2 cup mayonnaise

Spread a generous tablespoon of mayonnaise on one side of each of the 8 bread slices.

This mayonnaise helps achieve a golden, crispy crust when grilling.

Step 3: Grill the Bread with Cheese

• 8 slices thick white bread (Texas toast) prepared with mayo from Step 2
• 1/2 cup shredded pepper jack cheese

Heat a large skillet or griddle over medium-high heat.

Sprinkle about 1 tablespoon of shredded pepper jack cheese directly onto the hot surface for each sandwich.

Place each bread slice, mayonnaise side down, on top of the cheese.

Grill until the bread is golden brown and the cheese is crispy, about 3-4 minutes.

Remove the toasted bread from the skillet and set aside on a flat work surface.

I find that pressing the bread slightly while grilling helps it get extra crispy and ensures the cheese sticks nicely.

Step 4: Assemble the Sandwiches

• 8 slices thick white bread toasted with cheese from Step 3
• 1/2 cup chipotle mayo
• 2 large tomatoes, cut into 1/4 inch slices
• 4 leaves lettuce
• cooked bacon from Step 1

On the untoasted side of each bread slice, spread approximately 1 tablespoon of chipotle mayo.

Top half of the bread slices with lettuce leaves, sliced tomatoes, and cooked bacon from Step 1.

Close each sandwich with the remaining slices of bread, chipotle mayo side down.

Cut the sandwiches in half and serve immediately.

For even more flavor, I sometimes add an extra dollop of chipotle mayo before closing the sandwich.