Loaded BLT Stack Sandwich
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Stacked high with crispy bacon, blistered tomatoes, toasted sourdough, and all the extras.
Ingredients
- 6 slices thick-cut bacon
- 6–8 slices deli chicken
- 4 slices sourdough bread
- 1 cup shredded lettuce
- 1 cup baby tomatoes
- 1 ripe avocado (or ½ cup guacamole)
- 3 tbsp Duke’s mayonnaise
- 2 tbsp stone-ground mustard
- Salt and black pepper, to taste
- 1–2 tbsp avocado oil (or neutral oil)
Directions
- Preheat your Blackstone to medium heat (about 375°F). Add 1 tablespoon oil and spread evenly.
- Cook the bacon on the griddle for 8–10 minutes, flipping occasionally until crispy. Transfer to a paper towel-lined tray and reserve the bacon fat.
- Add the tomatoes to the griddle in the bacon fat. Season with salt and pepper and cook 3–5 minutes, rolling occasionally, until blistered and softened. Remove and set aside.
- Toast the sourdough on both sides until golden, about 1–2 minutes per side.
- Warm the deli chicken on the griddle for 30–60 seconds and season lightly with black pepper.
- Spread guacamole on one slice of bread, then layer bacon and blistered tomatoes.
- Add a second slice of bread, spread with mustard, then layer lettuce, chicken, more bacon, and tomatoes.
- Spread mayo on the final slice of bread and place on top to complete the sandwich.
- Return the sandwich to the griddle and press lightly for 30–60 seconds per side to heat through and hold everything together.
- Slice in half and serve immediately while hot.