Best Chopped BLT Sandwich

Here’s my go-to chopped BLT sandwich recipe, with crispy bacon, fresh lettuce, juicy tomatoes, and a special mayo spread, all cut into bite-sized pieces that make every mouthful perfect.

This sandwich is what my kids ask for most during busy weekday lunches. I often make extra bacon in the morning so we can throw these together quickly. Nothing beats a classic BLT with a fun chopped twist, don’t you think?

What Kind of Bacon Should I Use?

Regular sliced bacon from the grocery store works perfectly fine for a BLT, but if you want to take things up a notch, try thick-cut bacon instead. The meatier strips hold up better when chopped and add more substance to each bite of your sandwich. When shopping, you’ll find both smoked and unsmoked options – traditional smoked bacon adds that classic smoky flavor we all know and love in a BLT. Just steer clear of flavored varieties like maple or peppered bacon, since they might overpower the simple, fresh taste of the tomatoes and lettuce. For the crispiest results, look for bacon with a good mix of meat and fat, and cook it slowly over medium heat until it reaches your desired crispiness.

Options for Substitutions

This classic sandwich can be adapted with several easy swaps if needed:

• Bacon: While regular bacon is classic, you can use turkey bacon for a lighter option. Plant-based bacon alternatives work too if you’re going meat-free, though they might need less cooking time. You could even try Canadian bacon for a leaner choice.
• Romaine lettuce: Any crisp lettuce works here! Try iceberg for extra crunch, green leaf lettuce, or even butter lettuce. Just avoid softer lettuces like spring mix that might get soggy too quickly.
• Mayonnaise: Not a mayo fan? Greek yogurt makes a tangy, protein-rich swap. You could also use mashed avocado, hummus, or light mayo. For a kick, try chipotle mayo or aioli.
• Sub rolls: Feel free to switch up the bread – try sourdough, whole wheat bread, wraps, or even lettuce wraps for a low-carb version. Just make sure whatever you choose is fresh and can hold up to the filling.
• Tomatoes: Any ripe, fresh tomatoes work great here. Roma tomatoes, beefsteak, or even cherry tomatoes (halved) are all good options. In winter, when tomatoes aren’t at their best, you might want to try roasted red peppers instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a BLT is using floppy, undercooked bacon – for the best texture and flavor, cook your bacon slowly over medium heat until it’s evenly crispy, and drain it well on paper towels to prevent a soggy sandwich. Another common error is not drying your lettuce thoroughly after washing, which can make your sandwich watery and cause the bread to get mushy – take the extra minute to pat those leaves completely dry with paper towels. When it comes to tomatoes, avoid the temptation to use ones that aren’t fully ripe, as they’ll lack flavor and be too firm – instead, choose tomatoes that are ripe but still firm, and slice them to a medium thickness (not too thin, not too thick) for the perfect bite. For the best results, toast your sub rolls lightly to create a protective barrier against the juicy ingredients and spread your mayonnaise evenly on both sides of the bread.

What to Serve With BLT Sandwiches?

A BLT sandwich is perfect for lunch or a casual dinner, and there are lots of easy sides that make it even better! Potato chips are my go-to choice – they add the perfect crunch and saltiness that complements the sandwich (plus, who doesn’t love chips?). If you’re feeling like something a bit lighter, a simple pasta salad or some crispy dill pickles work great on the side. For hot summer days, I love serving BLTs with a scoop of cold potato salad or coleslaw, which adds a nice creamy element to balance out the crispy bacon and fresh veggies in the sandwich.

Storage Instructions

Keep Fresh: If you’ve made extra BLT mixture, keep it in an airtight container in the fridge, but leave out the lettuce to prevent it from getting soggy. The chopped bacon and tomato mix will stay good for about 2 days. When you’re ready to eat, just add fresh crispy lettuce!

Prep Ahead: Want to save time? Cook and chop the bacon up to 3 days ahead and store it in the fridge. When you’re ready to make your sandwiches, just warm the bacon slightly in the microwave if you’d like, then assemble with fresh tomatoes and lettuce.

Assembly Tips: These sandwiches are best eaten right after they’re made. If you need to pack them for lunch, keep the lettuce separate and add it just before eating. This keeps everything fresh and prevents the bread from getting soggy from the tomatoes and mayo.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 80-90 g
• Fat: 150-160 g
• Carbohydrates: 200-220 g

Ingredients

• 2 to 4 tbsp mayonnaise (I use Hellmann’s for classic flavor)
• 1 head romaine lettuce (finely chopped, about 4 cups)
• 2 ripe tomatoes (small, or 1 large; finely chopped)
• 12 oz sliced bacon (crisped and finely chopped for best texture)
• 4 sub rolls (toasted for a slight crunch)

Step 1: Cook the Bacon

• 12 oz sliced bacon

Lay out the bacon slices in a cold large skillet or on a lined baking sheet if using the oven.

If using the stovetop, turn the heat to medium and cook the bacon, flipping every 3-4 minutes until browned and crispy to your preference.

If using the oven, place the bacon in a cold oven set to 425ºF and cook for about 15 minutes or until crispy.

Once done, transfer the bacon to a paper towel-lined plate to drain and cool slightly.

Step 2: Prepare the Lettuce and Tomatoes

• 1 head romaine lettuce
• 2 small or 1 large ripe tomato
• 2 to 4 tbsp mayonnaise, according to preference

While the bacon is cooking, chop the romaine lettuce and dice the tomatoes.

Place both in a large bowl.

Add 2 tablespoons of mayonnaise and toss until well combined.

Taste and decide if you’d like to add more mayonnaise for extra creaminess.

Step 3: Toast the Sandwich Rolls

• 4 sandwich rolls (sub style)

Toast the sub rolls for a crisp texture.

If using the skillet, carefully drain most of the bacon grease, then place the cut side of each roll down on the skillet and toast for 2 to 3 minutes until golden.

Alternatively, set the oven to broil on high, place the open-faced rolls on a sheet pan, and broil for 1 to 3 minutes, watching closely to avoid burning.

I like to toast my rolls just until the edges start to brown, which adds a nice crunch to the sandwich.

Step 4: Assemble the Bacon, Lettuce, and Tomato Mixture

• cooked bacon from Step 1
• lettuce and tomato mixture from Step 2

Chop the cooked and cooled bacon (from Step 1) into pieces.

Add the bacon to the bowl with the dressed lettuce and tomato mixture (from Step 2).

Toss everything together gently to evenly distribute the bacon and coating.

Step 5: Fill Rolls and Serve

• BLT salad mixture from Step 4
• toasted sandwich rolls from Step 3

Evenly distribute the chopped BLT salad mixture (from Step 4) into each of the toasted rolls (from Step 3).

Serve immediately while the rolls are warm and the vegetables are fresh for the best flavor and texture.