BBQ Bacon Ranch BLT
Creamy, smoky, and satisfyingly crunchy, this BBQ Bacon Ranch BLT is a comfort-food sandwich that combines thick-cut bacon, BBQ sauce, lettuce, tomato, cheddar, and ranch dressing in a toasted brioche bun.
Servings: 2 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 8 slices thick-cut bacon room temperature for even cooking
- 2 tablespoons BBQ sauce your favorite variety
- 2 tablespoons shredded cheddar cheese finely shredded for even melting
- 4 slices fresh tomato about 1 medium tomato, sliced 1/4-inch thick
- 1 cup shredded lettuce iceberg or romaine, well-drained and patted dry
- 2 tablespoons ranch dressing room temperature for easy drizzling
- 2 sandwich buns brioche or sandwich rolls split and toasted, lightly buttered if desired
Instructions
- Prepare everything before you start: shred the lettuce, slice the tomato, shred the cheddar, and place the buns ready to toast. Having ingredients prepped makes assembly quick.
- Heat a large skillet over medium heat. Lay the 8 slices of thick-cut bacon in the skillet without overcrowding. Cook until the bacon is nearly crisp, about 6–8 minutes, flipping occasionally so each slice cooks evenly.
- While the bacon cooks, toast the buns: melt a little butter in a separate skillet over medium-low heat and place the split buns cut-side down until golden and slightly crisp, about 1–2 minutes. Watch carefully to avoid burning.
- After the bacon reaches the nearly crisp stage, brush both sides of each slice lightly with 2 tablespoons BBQ sauce. Continue cooking for another 1–2 minutes per side to set the sauce and finish crisping the bacon. The sauce will become glossy but not burned.
- Transfer the BBQ-brushed bacon to a paper towel-lined plate to drain briefly. This keeps the buns from getting soggy.
- Assemble the sandwiches: place the bottom bun on a plate. Spread or drizzle about 1 tablespoon ranch dressing over the bun. Layer on 4 slices of the BBQ bacon, then add 2 slices of tomato. Pile a generous handful (about 1/2 cup) of shredded lettuce on top.
- Sprinkle 2 tablespoons shredded cheddar cheese over the lettuce, then add another small drizzle of ranch dressing (about 1/2 tablespoon) to enhance creaminess. Top with the toasted bun and press gently to set.
- Serve immediately while the bacon is warm and the bun is crisp. Cut in half if desired and enjoy.
Notes
Use thick-cut bacon for the best texture. Toast buns in butter for richness. Dry lettuce and tomato slices well to prevent soggy sandwiches.