Diner-Style BLT Sandwiches
with Parmesan-Ranch Tossed Salad
The fresh aroma after a spring rain, a starry night, a perfect peach: It’s the simple things that often bring the most joy, like a BLT! And this one’s a classic: toasted sourdough slathered with spicy seasoned mayo and layered with smoky bacon, juicy tomatoes, and crisp lettuce. Just like at the diner, we’ve got a side salad for you—a creamy, crunchy buttermilk ranch-dressed number, showered with Parmesan. It’s the perfect pairing for one of our favorite sandwiches of all time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
2 unit
Tomato
1 unit
Baby Lettuce
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains Eggs)
1 tablespoon
Fry Seasoning
1 teaspoon
Hot Sauce
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
0.13 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
• While bacon cooks, wash and dry produce.
• Thinly slice half the tomatoes into rounds and dice remaining tomato into ¼-inch pieces. Season tomato rounds with salt and pepper. Trim and discard root end from lettuce; separate leaves. Reserve one whole leaf per sandwich, then chop the remaining leaves into bite-size pieces.
• Toast sourdough slices.
• In a small bowl, combine mayonnaise, ½ tsp Fry Seasoning, a pinch of sugar, and as much hot sauce as you like (1 tsp Fry Seasoning and two pinches of sugar for 4 servings). Taste and season with salt and pepper.
• In a large bowl, toss together diced tomato, chopped lettuce, ranch dressing, and Parmesan.
• Spread one side of toasted sourdough slices with mayo mixture. Layer bacon, reserved whole lettuce leaves, and tomato rounds on half the sourdough slices; close sandwiches.
• Halve sandwiches; divide between plates and serve with salad on the side.
Bacon is fully cooked when internal temperature reaches 145°.
