BLT sandwich with Candied Bacon
This is not your average BLT sandwich recipe. Cajun candied bacon, grilled sourdough, and a bold Sriracha aioli take a backyard classic straight to the next level.
It was a lazy Sunday afternoon when Keith first made his Cajun candied bacon, and we have never looked at a BLT the same way since. The combination of brown sugar, Cajun spice, and chopped pecans creates a bacon that is sweet, smoky, and packed with crunch. If you've made our Grilled Chicken Street Tacos, you already know how addictive this Sriracha aioli is. And on this sandwich, it's everything.
We grabbed a sourdough boule from our local bakery, put thick slices on the grill, and let the heat do its work. Keith has been cooking professionally for over twenty years, and this sandwich sits right up there with our Bacon Sandwich with Caramelized Onions and Fried Bologna Sandwich as one of his best.
Why you'll love this BLT sandwich recipe
- It starts with the bacon. Keith's Cajun candied bacon is coated in brown sugar, Cajun spice, and chopped pecans and baked until caramelized and crispy. It's the star of the show.
- The aioli makes it. That bold Sriracha aioli ties every layer together and takes this sandwich from great to unforgettable.
- Grilled sourdough is a game changer. Thick slices on a hot grill add a smoky char that store-bought toast just cannot replicate.
- It comes together fast. Make the candied bacon ahead of time and the sandwich assembles in minutes.
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What you'll need
- Cajun Candied Bacon: thick sliced bacon, brown sugar, Cajun spice, and chopped pecans
- Sriracha aioli: mayonnaise, Sriracha, and fresh lemon juice
- The sandwich: a large sourdough boule, vine-ripened tomatoes, and spring mix
👉 see recipe card below for exact quantities.
🔪 top tip
Pull the candied bacon from the oven when it looks slightly underdone. It will continue to crisp as it cools on the rack and the sugar coating will harden into a perfect caramelized crust.
How to make it
- Make the candied bacon. Coat bacon slices in the brown sugar and Cajun spice mixture, sprinkle with pecans, and bake on a wire rack until caramelized and crispy.
- Make the aioli. Whisk together mayonnaise, Sriracha, and lemon juice until smooth.
- Grill the bread. Cut the sourdough boule into thick slices and grill until golden with good char marks.
- Build the sandwich. Spread aioli generously on each slice, then layer with spring mix, tomato, and candied bacon.
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FAQ
Sourdough is our top choice. The sturdy crumb holds up juicy tomatoes without going soggy, and grilling thick slices adds a smoky char that takes the sandwich to another level. Ciabatta or a crusty Italian loaf work well too.
Yes. The Cajun candied bacon keeps in an airtight container at room temperature for up to two days. Re-crisp in a 375°F oven for 3 to 5 minutes before assembling your sandwiches.
Two things help. First, spread the Sriracha aioli on both slices of the bread. It creates a barrier against tomato juice. Second, assemble the sandwich right before serving rather than letting it sit.
Our Mashed Potato Salad is a perfect pairing: creamy, satisfying, and easy to make ahead. A pickle spear and a cold beer are never a bad idea either.
Absolutely. A classic mayo works, or swap chipotle mayo for a smoky twist. If you love Sriracha aioli, you will also want to try it on our Chicken Street Tacos.
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BLT Sandwich with Candied Bacon recipe
This BLT sandwich piles Cajun candied bacon, juicy vine-ripened tomatoes, and crisp spring mix onto grilled sourdough, finished with a bold Sriracha aioli. Sweet, spicy, and impossibly good.
- Total Time: 40 mins
- Yield: 4 sandwiches 1x
Ingredients
Cajun Candied Bacon
- 1 pound thick sliced bacon
- 1 cup brown sugar
- ¼ cup Cajun spice
- ¼ cup chopped pecans
Sriracha Aioli
- 8 ounces mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon fresh lemon juice
Sandwich
- 1 large sourdough boule
- 2 large vine-ripened tomatoes
- 2 ounces spring mix
Instructions
Cajun Candied Bacon
- Preheat oven to 375°F.
- In a bowl, mix brown sugar and Cajun spice.
- Coat each bacon slice with the mixture pressing to coat thoroughly.
- Place bacon on a wire cooling rack set over a baking sheet and sprinkle with chopped pecans.
- Bake for 15-20 minutes until bacon reaches desired doneness. Set aside to cool.
Sriracha Aioli
- Combine mayonnaise, Sriracha, and lemon juice in a small bowl and mix until smooth.
Assemble
- Slice sourdough boule into half inch thick slices and grill or toast until golden.
- Spread a generous layer of Sriracha aioli on each slice of bread.
- Layer with spring mix, sliced tomatoes, and 4 slices of candied bacon.
- Serve immediately.
Notes
- Make Ahead: the Cajun candied bacon can be made up to two days ahead. Store in an airtight container at room temperature and re-crisp in a 375°F oven for 3 to 5 minutes before assembling.
- Bacon: use thick-cut bacon for best results. Thin-cut bacon can burn quickly under the sugar coating before it has a chance to crisp properly.
- Bread: sourdough is our first choice for this sandwich, but any thick-cut, sturdy bread works well. Brioche, ciabatta, or a crusty Italian loaf are all great options.
- Heat Level: for a spicier aioli, add an extra tablespoon of Sriracha. For a milder version, reduce to one tablespoon and add a little extra lemon juice to balance.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 890
- Sugar: 52 g
- Sodium: 1493.5 mg
- Fat: 61.2 g
- Carbohydrates: 71.2 g
- Protein: 17.4 g
- Cholesterol: 58 mg
