BLT

A good vegan BLT is one of the most satisfying sandwiches on earth! In this blog post, I share my tips for how to make the very best version.

Course Lunch

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 267

Author Timothy Pakron

Ingredients

1 batch Tofu Bacon or Shiitake Bacon
8 slices soft sandwich bread or 4 ciabatta buns lightly toasted
1 head iceberg lettuce separated
Desired vegan mayo see blog text
2 ripe slicing tomatoes thinly sliced

Instructions

Make the bacon: Choose either the Tofu Bacon or the Shiitake Bacon (or both!) and make one batch.
Toast the bread: You can toast the bread in a toaster but I find that if you are making more than one sandwich at a time, laying the bread out onto a baking sheet and toasting them in a 350°F oven for a few minutes is more efficient. The bread should be lightly toasted and still soft.
Assemble the sandwiches: Spread on a good amount of vegan mayo to cover the entire surface of each slice of bread. Then add a few pieces of the bacon to one side, pressing it into the mayo, encouraging it to stick. (You want to use enough bacon to create an even layer. Do not use too much but rather just enough so that each bite will have some.) Then add one to two slices of tomatoes and one to two pieces of lettuce and place the other piece of bread on top. Slice the sandwich in half and serve immediately!

Notes

If you are using ciabatta buns, you can get away with adding more layers of ingredients as the sturdiness of the bun will help to hold everything together. Just makes sure it is all balanced.

If you are using a sliced sandwich bread, I think using less is more. If you go wild and add 3 big tomato slices then you will result in a sandwich that is too juicy and messy. Don't do that. You want each bite to have the perfect amount of each ingredient.

Nutrition