Classic Triple Decker BLT

Blogger Carrian Cheney shares her secret to making the ultimate summer sandwich. Hint: Build a tower of taste.

  • prep time 20 min
  • total time 35 min
  • ingredients 5
  • servings 4

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
Mayonnaise
8
slices bacon
2
large tomatoes, sliced, halved
4
leaves lettuce, halved
  • 1 Bake crusty French loaf as directed on can; cool completely. Cut loaf into 12 slices; set aside.
  • 2 Heat oven to 400°F. Line cookie sheet with foil. Arrange bacon slices, side by side, on cookie sheet.
  • 3 Bake 12 to 16 minutes or until golden brown and crisp. Remove bacon from cookie sheet to paper towels to drain, patting top of bacon with additional paper towels.
  • 4 Meanwhile, in toaster, toast bread slices until lightly toasted; set aside.
  • 5 To assemble each sandwich, place 1 bread slice on plate; spread with thin layer of mayonnaise. Break 1 bacon slice in half; place both halves on bread. Top with half tomato slice and half leaf of lettuce. Place second bread slice on top; spread with mayonnaise. Repeat with bacon, tomato and lettuce. Top with third bread slice.
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