Toasted Twist On A BLT

September 1, 2011
This sandwich is a twist on a BLT and is so good. It is flavorful, filling, and pretty healthy. When I make this sandwich, my family gets really excited! Stripped plate with two slices of bread. Slice on the right has bacon, lettuce, tomato, and fried egg on top; slice on left has cheese. Next to the bread is an antipasto salad.



  • 8 slices thick cut bread (A crusty Italian bread works really good, but you can use whatever kind you like)
  • 4 eggs
  • 4 slices any cheese you like that melts easily (we love a sharp cheddar)
  • 12 strips bacon (turkey bacon makes it even healthier)
  • lettuce leaves
  • 4 large tomato slices or 8 small ones
  • mayonnaise
  • salt and pepper to taste
  • 1-2 Tbsp. butter


Toast your bread and spread the mayonnaise on each slice. While the bread is toasting, fry your bacon slices until nice and crispy, and drain on paper towels.

Heat butter in a non-stick skillet, and fry your eggs sunny side up, salt and pepper lightly. You want the eggs done, but the yolks to still be nice and runny (you'll see why in a minute).

Assemble sandwiches: Lay your bacon strips on the bottom slice of bread. Put your tomato slices on top of the bacon, salt and pepper your tomatoes to taste. You can also add a light sprinkling of sugar or sugar substitute (my grandmother ate tomatoes this way and it is delicious with the salt and pepper). Lay your lettuce leaves on top of the tomatoes. Carefully lay your fried eggs on top of the lettuce and put your cheese slices on the top pieces of bread but don't put the top slices of bread on the sandwiches.


Serve the sandwiches open faced, and let each diner put the top slice of bread on themselves. Gently smush the top slice onto the egg, so the yolk breaks and pours down over the sandwich. Enjoy!

This sandwich is great any time of the day, and is good served with hash-browns for breakfast, a nice antipasto for lunch (pictured), or french fries or baked potatoes for dinner!

Servings: 4
Prep Time: 10 Minutes
Cooking Time: 10 Minutes

Source: I got this recipe from the Adam Sandler movie "Spanglish" and we eat it often!

By Shannon M. from Lakewood, OH

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