Kenji's Cooking Show: Smitten Kitchen's Grilled BLT

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Grilled Bacon BLTs
Every recipe I publish here is personally tested, tasted, and approved.
What I like about this recipe:
YIELD:
Makes 1 sandwiches
ACTIVE TIME:
15 minutes
TOTAL TIME:
15 minutes (plus time to preheat the grill)
Notes: This recipe is a rough riff on Deb Perelman’s recipe on Bon Appetit: / @jkenjilopezalt
Ingredients
4 to 6 slices thick-cut bacon
2 slices sourdough bread
2 tablespoons mayonnaise
Some samba Oelek or sriracha or other hot sauce to taste
A few thick slices of ripe tomato
Flaky sea salt
A few leaves of iceberg or romaine lettuce
1. Preheat a grill to medium heat (I used a half chimney of charcoal). Arrange the bacon strips directly over the coals and cook them, flipping occasionally and moving them off heat if the flareups become too intense. When you see rendered fat start to pool on the top surface of the bacon, use the bread slices to occasionally soak it up, then transfer the bread to the grill, fat-soaked-side-down and continue to cook, using the bread to occasionally soak up rendered fat, and turning and rotating everything until the bacon is crisp and the bread is evenly toasted, 4 to 6 minutes total. Transfer everything to a plate or tray as it finishes cooking. (If making multiple sandwiches cook everything in succession).
2. To assemble sandwiches, spread mayonnaise and a little bit of hot sauce on the inner surface of each slice of bread. Deb suggests layering the tomato in between lettuce and bacon, though personally I prefer having direct tomato-to-mayo contact. You can stack your sandwiches however you like, but make sure to season those tomato slices with a sprinkle of flaky sea salt!

[@juanretuerto8203]

I was sorry to hear about Jamón, Kenji. Heartfelt condolences from Spain.

[@amasterfuldesktop4935]

You can get some good jamon in Spain

[@Asmadai]

Thank you for being you Kenji, I absolutely adore how great you are at presenting and educating about food, but even though its a small thing what I love is how inclusive you are as a person. I'm non-binary, and hearing "Guys gals and non-binary pals" never ceases to bring me joy, and your painted nails constantly give me hope that we can rise above these silly expectations. 🥰🥰🥰

[@robo_bravado]

My trust was restored when you corrected and seasoned the tomatoes. When that sandwich was closed before seasoning I almost had a MOMENT 😂

[@Delgado69]

Love hearing the seagulls. My sister lives in Ballard and we grew up in Port Angeles, Aberdeen and Olympia. Sounds like home. Love the boat house feel. 😊

[@alexwertheim870]

The OG BLT manifesto might be one of the KZbin videos I've watched the most. Great to see another new dimension of a true classic. Hope all is well!

[@kidyuki1]

@@alexwertheim870 Same! It has definitely been a comfort watch for me through the years.

[@erinrobinson6436]

Sun's out, guns out. Dang, Kenji.

[@caldasReport]

You have my condolences for the death of Jamón ❤ he'll always be in your heart, and in your mind when you see that last little bit of food on your plate. Lots of love!

[@hanslehmann2124]

Zone 18 here, We just picked the very last of our tomatoes this week; the season is officially over.

[@idkthetime]

2:18 that bacon avoided death haha

[@ac-nu8do]

That is a beautiful filming location, net the wind. Sound of the gulls was so relaxing.

[@janking2762]

There are copper grill sheets that don’t let the melted fat drip into the grill. Plus vegetables and small items, like shrimp, don’t fall through the grates. Highly recommended.

[@Lilygreen2]

I always learn something watching Kenji! Best food KZbinr on the scene.

[@DukeLeto10191]

100% I want that tomato mingling with the mayo, salt and pep too. But honestly that still looks amazing, and I don't know that there's any way to truly mess up a BLT.

[@brennanduthu9578]

All dogs are a gift and our time with them is always so special, and never long enough. Sorry to hear about your loss, but I love the grilled BLT recipe. Can't wait to hear the podcast.

[@jj3665]

If y'all aren't listening to The Recipe, you're missing out!

[@LittleKitchenBigFood]

Always love a good BLT!!!

[@ViccoGallo]

Oh my, Kanji, that would be my last meal request!! For sure! I love BLT and the way you do it, with that crispy bread, with Kewpei Mayo. I just want it so much, right now!

[@davidmoskowitz4085]

Deb is gonna Deb. I believe you are correct with the need to have the tomatoes interact with the may--best flavor!!!!

[@pigglez]

really enjoyed the pod, nice to see it make a return

[@727iamsam]

We LOVE the skylark cafe, and their homemade meats!! Glad you liked the bacon! 1:00

[@forserious7765]

“Tomayo.” I love it! And I agree tomato must mingle with the mayo. Also I need my lettuce to touch the mayo on the other side, so my vegan bacon is going in the middle. ❤ love the podcast.

[@danielleryan196]

What a lovely spot to cook

[@cheshirecat7132]

Yum yum yum! I have all the Components for a BLT for breakfast this morning. This one won’t be as delicious as yours, but thanks for the inspiration.

[@malcolm9575]

Sending love kenji you’re the man💪🏽👌

[@blitz4099]

Hi Kenji, can you you post a video on sharpening your Chinese cleaver

[@Corazair]

Looks incredible. Every time I find myself outside of tomato season, I ask myself why I didn't make them more often.

[@bigbird2451]

I probably commented this on your last bacon episode, but the best bacon I've ever had went like this... Get a slab of bacon and cut strips as wide as it is thick. Then grill them, turning constantly to avoid excessive flair ups until it's nice and crispy on the outside. Then slice it about a quarter of an inch thick and enjoy. It's nice and crispy on the outside, nice and juicy on the inside and about the size of a Starburst candy. Best thing ever. I did this first on a whim at a barbecue in Cam McCalls backyard in Aptos. Shout out to the Corrolitos Meat Market for the slab bacon!

[@jasonsando549]

I have that same Oxo Good Grips salad spinner and I hate it, the housing of the spinner part extends down into the bowl so you either crush your lettuce or you can't put very much in it. And compared to the dollar store spinner that it replaced, which had a rope-pull, you have to very aggressively smash down on the pusher (as Kenji demonstrated) to get it to spin fast enough to remove the water.

[@nokateno]

Yeah, can’t fill it all the way, have to dig out a little hole in the middle but works great otherwise

[@olehansen9157]

​@@jasonsando549 that's probably intentional design, though. Any salad in the middle will not be affected by the sentripetal force and the spinning will not have any effect. Better to pack the bowl lightly towards the sides. Also, I think my OXO spinner is a bit larger than Kenji's, maybe they come in different sizes.

[@hanslehmann2124]

I agree with Deb, the tomatoes should always form the middle layer to avoid sogginess. They may not be in contact with the mayo, but so what. Once a bite is in your mouth all the ingredients come together anyway.

[@Geeksmithing]

I'm sorry but I absolutely LOVE thin bacon and it should not be skipped at any cost!

[@flobee222]

So glad you seasoned the tomato! Whew. 😅

[@herewegomez1]

Loved dumping the lettuce water into the ocean, lol

[@mwoody4560]

Well, tomato season in the PNW was short lived with an overly mild summer this year. I guess i’m lucky to have several plants growing in my greenhouse 😊. I’ve never grilled bacon. I don’t know why. seems like a lot less mess. I’m having a grilled BLT for lunch tomorrow. Thx Kenji.

[@tonymark1526]

Tomato season is done for me in the South(Atlanta). It’s starts mid June here.

[@Gruso57]

Kenji looking really slim and fit!

[@budrich2773]

Looks great..keep uploading

[@ronshirazi1477]

10:00 I nearly had a heart attack thanks for remembering 😅

[@patrickmurray4418]

BLT, a proper tomato sandwich with a side of bacon. ❤️😬🤙🏾

[@jomercer21113]

September is just past peak tomato season in the mid-Atlantic USA. The only good grocery store tomatoes I've found are the Campari on the vine. Yes--tomatoes must be salted and go on the mayo on the bread!

[@razorkortex3426]

You lost a ton of weight, good to see you healthy!

[@muskratj32]

Kenji. Looking good brother!

[@yaners]

The "tomayo" layer I agree with 100%

[@kvcooks814]

Made BLTs for dinner last night with local lettuce and tomatoes from the West Seattle Farmers Market and some garlic-basil mayo- perfect late summer meal! Not sure when you shot this video but it looks like it was a glorious day on Lake Union.

[@DanRichardson]

Oh THAT kind of grill In the UK it's common to call the oven's "broiler" the "grill", and we often do bacon under it. So that's what I was picturing during the podcast lol

[@amandabevan6331]

Not sure when you filmed this. I live in the Greater Seattle area and have been harvesting excellent tomatoes for about a month now.

[@Geeksmithing]

Right?>

[@chaquator]

@@nonothing9685 it's cloudy today in seattle. this was definitely not filmed that recently

[@amandabevan6331]

@@nonothing9685 Weather in the area has been overcast all day. And KZbin didn't label this as a previous live casting.

[@nokateno]

@@nonothing9685 lol seattle is socked in with clouds today.. it’s been a minute since we had a clear blue non-smoky sky

[@nokateno]

The tomatoes have been amazing the last couple weeks +

[@hahayoungster4629]

we should also grill the salt and lettuce

[@ephraimhill1109]

Loved this one! Hope you remembered sunscreen!

[@tinfoilhats]

I really enjoy Neuskes applewood smoked bacon

[@janking2762]

Well, we live in seriously good tomato territory, zone 7B, SE PA and we have excellent tomatoes, heirloom and others from July until November. Hot and humid summers but tomatoes love it it but I need AC.

[@TacoCat101.3]

Delicious!

[@peterjhayashi]

I know what I am having for dinner

[@helpineedwater8192]

LLJ 🕊LLS 🕊

[@Delgado69]

Also - how do I like this video twice?

[@stupidmonkeywing]

any tips and tricks for your ooni pizza dough recipe and process?

[@SMorrisRose]

There was an attempt to trademark Campari tomatoes, but it was challenged successfully almost 20 years ago.

[@thtpilotguy]

Love a blt. I tend to use a super spicy horseradish mayo, or a spicy mustard on mine. Love the heat, but I can’t deal with the spice from peppers like siracha.

[@MapleDaze]

Tomayo, brilliant.

[@A1BASE]

Tomatos directly against toast is a no-no. I approve of the lettuce and bacon as barriers.

[@clubmate12]

I am with Deb on the layering. Tomatoes are too watery and make the bread too soggy even when there is a mayo layer protecting it.

[@jimglatthaar4053]

I love the way you dealt with the potential wind disaster on the bacon napkin! What about grilling the tomatoes also? Or would you prefer that the tomatoes be raw?

[@cheshirecat7132]

If mine are underripe I’ll grill them a little (under the broiler). It does wonders. 🍅 🥓 🥬

[@janking2762]

Check out Sir Kensington’s chipotle and sriracha mayonnaise.

[@forserious7765]

I was under the impression that sambal oelek was exactly the same as sriracha but chunky instead of blended smooth. At least with the Huy Fong brand. Am I wrong? But I also think of generic sriracha as Thai and generic sambal oelek as Indonesian. 🤷‍♀️

[@dawndipietro9218]

I think they are called Cocktail tomatoes.

[@cheshirecat7132]

Campari have both cocktail and standard sized tomatoes. They’re quite sweet.

[@WastrelWay]

Well, I don't know how the B, the L, and the T should be stacked on a BLT so you and Deb can fight that out between yourselves.... POW!! SLAP! UGH!! BAM!! SOCK! ....

[@jameslebbet4668]

What about the rust on the grate?!

[@edafade]

Is it safe to cook things on a rusted grill grate like that?

[@puszduszek]

yeeey BLT

[@stellastai7101]

Sorry Kenji. Too mendokusaii for me. BLT is comfort food. I grew up eating this on Wonder bread. On toast or plain? I'm fine with either

[@onocoffee]

Did the wireless mic cut out at 10:55?

[@JKenjiLopezAlt]

Yes

[@noodles6175]

Absolutely hate that he re-dipped his knife into the sambal olak after smearing with the kewpie mayo... oh well lol looks delicious otherwise :)

[@MantraHerbInchSin]

Just watched a video from a year ago, and damn Kenji looks like he lost a lot of weight

[@alechall7082]

You should have made two, cut one in half, thrown it in the ocean, then cut the other one diagonally. Then send the clip to Deb with no context.

[@fusium]

I love all your videos but, damn that grate on that grill is rusty.

[@brucemasterz7970]

It's scientifically proven that Jersey tomato are the best tomato for BLT's! Im from Jersey and endorse my message😂

[@bertini78]

Love me some Kenji, but 8 ads in 12:30 min video, is bonkers!

[@cheshirecat7132]

How strange .. I didn’t have any on this. I wonder what determines that.

[@My_Handle_Was_Stolen]

Mayo into chili paste dbl dipping ? ☹️

[@UberSprite]

I like BAT sandwiches, Bacon Avocado Tomato

[@cheshirecat7132]

I like ABLT’s . BLT+Avocado. I’ll give yours a try when I’m out of lettuce (though then I’d lose the crisp crunch)

[@UberSprite]

@@cheshirecat7132 BLAT are good, too. In the BAT, I get the crisp crunch from the edges of the bacon.

[@noledge18720]

That grill grate looked like it was 95% rust

[@dezeman8062]

The mayo-sambal cross contamination >:(

[@Stefan-qk8sw]

This :I

[@shawndonnelly862]

How is it possible to eat a BLT without onions?

[@kiros414]

love Deb's idea here, but for me grilled bacon is a lot of work for the 4th most important ingredient

[@kiros414]

also the gulls seem like a nice ambiance for a sunny day grilling

[@agoober5797]

Grilling the bacon seems like a real pain in the a$$. The bacon is already smoked, why go through the effort of grilling it?

[@waywardmind]

The rusty state of that grill is hurting me. Hope your tetanus shot is up to date, good sir!

[@QueenOfArabianSea]

Not impressed

[@t20sgrunt36]

Someone get Kenzie a new grill grate. That one is so rusty.

[@BiggMo]

Anyone else bothered by the rust? Or am I being irrational?

[@ambientobsession5298]

Within the first minute he already gets out everything pretentious and insufferable imaginable that you can say about a BLT.

[@UberSprite]

I only buy real tomatoes, like heirloom, not those watermatoes with no color nor flavor.

[@rickloginname]

Did he just say he is not a fan of Sriracha?

[@etherdog]

Just finished the podcast so this is good timing! We've canned about 100 kg of tomatoes so far--a great season as they are a bit sweeter from our garden this year. Skylark Cafe is at 3803 Delridge Wy SW, Seattle, WA 98106

[@janking2762]

Well, we live in seriously good tomato territory, zone 7B, SE PA and we have excellent tomatoes, heirloom and others from July until November. Hot and humid summers but tomatoes love it it but I need AC.