Crispy Bacon BLT Sub Sandwich

I was probably 25 before I realized that BLT sandwiches didn’t have to be boring. Growing up, we always made them on plain white bread with iceberg lettuce and whatever tomatoes were in the fridge. They were fine, but nothing special.

Then I discovered the magic of turning a regular BLT into a sub sandwich. The crusty bread holds everything together so much better, and you can pile on way more of the good stuff without it falling apart in your hands. Plus, when you use a good sub roll, every bite has that perfect balance of crispy bacon, fresh lettuce, and juicy tomatoes.

What Kind of Bacon Should I Use?

For this BLT sub, unsmoked back bacon is called for, but you can definitely swap in whatever bacon you have on hand. Regular streaky bacon (what most of us think of as “bacon”) works great and will give you that classic crispy texture we all love in a BLT. If you prefer a meatier bite, stick with back bacon or even try Canadian bacon for something a bit different. The key is cooking it until it’s nice and crispy so it doesn’t get soggy when you add the mayo and tomatoes to your sandwich.

Options for Substitutions

This classic BLT sub is pretty straightforward, but here are some swaps you can make:

• Soft white sub roll: Any crusty bread works great here – try a hoagie roll, ciabatta, or even toasted sourdough slices if you want to make it open-faced.
• Unsmoked back bacon: Regular crispy bacon strips are the most common choice, but you could also use turkey bacon for a lighter option or even pancetta for something a bit different.
• Hellmann’s mayonnaise: Any good-quality mayo will do the trick. If you’re not a mayo fan, try avocado spread or even a light coating of ranch dressing.
• Iceberg lettuce: Swap this out for romaine, butter lettuce, or arugula if you want more flavor. Just make sure whatever you choose has a nice crunch.
• Tomato slices: Use the best tomatoes you can find – beefsteak, heirloom, or even cherry tomatoes work well. Just make sure they’re ripe and flavorful since they’re a star ingredient here.
• Soft spreadable butter: Regular butter at room temperature works fine, or you can skip it entirely if you’re using enough mayo.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a BLT sub is cooking the bacon until it’s crispy like chips – you want it cooked through but still slightly chewy so it doesn’t shatter and fall out of your sandwich with every bite.

Another common error is not properly draining the bacon on paper towels after cooking, which leaves excess grease that makes your bread soggy and ruins the texture.

To keep your sandwich from becoming a watery mess, make sure to pat your tomato slices dry with paper towels and season them lightly with salt about 10 minutes before assembling – this draws out excess moisture and concentrates the flavor.

Finally, don’t skip toasting the inside of your sub roll lightly with butter, as this creates a barrier that prevents the mayo and tomato juices from making the bread soggy.

What to Serve With BLT Sub Sandwich?

A BLT sub is pretty satisfying on its own, but I love pairing it with crispy potato chips or sweet potato fries for that perfect crunch. You could also go with a simple side salad – maybe some mixed greens with a light vinaigrette to balance out all that delicious bacon and mayo. If you’re feeling fancy, try some pickle spears or coleslaw on the side, which add a nice tangy contrast to the rich flavors of the sandwich. For a more filling meal, roasted vegetables like zucchini or bell peppers work great too.

Storage Instructions

Best Fresh: BLT subs are definitely best enjoyed right after making them since the bread can get soggy from the tomatoes and mayo. If you absolutely need to save half for later, wrap it tightly in foil and keep it in the fridge for no more than a few hours.

Prep Ahead: You can cook the bacon ahead of time and store it in the fridge for up to 3 days – just reheat it quickly in a pan or microwave before assembling. Keep your tomatoes, lettuce, and other ingredients prepped separately so you can build fresh sandwiches whenever you want one.

Pack Smart: If you’re making this for lunch on the go, pack the wet ingredients like tomatoes and mayo separately and assemble right before eating. This keeps everything crisp and prevents that dreaded soggy bread situation that nobody wants in their sandwich!

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: 650-750
• Protein: 28-32 g
• Fat: 35-42 g
• Carbohydrates: 55-65 g

Ingredients

• 1 soft white submarine roll
• 1 tbsp spreadable butter (room temperature for easy spreading)
• 6 slices back bacon
• 4 slices tomato
• 1 iceberg lettuce leaf (crisp and fresh for crunch)
• 2 tbsp mayonnaise (I prefer Hellmann’s Mayonnaise for this sandwich)

Step 1: Prepare the Vegetables

• 1 iceberg lettuce leaf, shredded
• 4 slices tomato

Shred the iceberg lettuce leaf and slice the tomatoes as specified.

Set both aside for use when assembling the sandwich.

Step 2: Butter and Toast the Sub Roll

• 1 soft white submarine roll
• 1 tbsp spreadable butter

Cut open the soft white submarine roll lengthwise, then lightly spread butter on each cut side.

Place the buttered sides face down in a preheated hot grill pan and toast for up to five minutes, or until the bread is golden with slight grill marks.

Remove the sub rolls from the pan and carefully wipe away any bread crumbs before proceeding.

Step 3: Grill the Bacon

• 6 slices unsmoked back bacon

In the same grill pan, cook the unsmoked back bacon rashers for about five minutes, turning constantly until they are crispy and have nice grill marks.

I find that crisping the bacon just enough ensures a great bite without being too chewy.

Step 4: Assemble the Submarine Sandwich

• toasted sub roll slices from Step 2
• 6 slices grilled back bacon from Step 3
• 2 tbsp Hellmann’s Real Mayonnaise
• 4 slices tomato from Step 1
• 1 iceberg lettuce leaf, shredded from Step 1

Generously spread mayonnaise over both toasted sub roll slices so it’s evenly coated to the edges.

Place the freshly cooked bacon from Step 3 onto the bottom slice.

Layer the tomato slices from Step 1 on top of the bacon.

Next, sprinkle the shredded lettuce from Step 1 over the tomatoes and also onto the top sub slice, using the mayonnaise to help it stick.

Carefully close the sandwich by placing the top slice over the filling.

Step 5: Serve While Hot

Serve the assembled sub immediately while the bacon is still hot and the bread is warm.

Enjoy your fresh BLT sub!

I like to press the sandwich gently to help everything stick together.