The Best BLT

Not your basic BLT. We’ve got tomatoes marinaded in a dressing. Roasted garlic mayonnaise which FYI you have got to try with chips. For the B of our BLT we’ve got a maple soy glazed bacon. Make sure you do this justice with a nice loaf of bread!



Give the tomatoes plenty of time to soak up those juices. 

I used tiger bread, but sourdough would also be excellent.



Marinaded Tomatoes:

3 large on the vine tomatoes, sliced thickly

2 cloves of garlic, grated

80ml extra virgin olive oil

60ml red wine vinegar

Fresh basil

1 tsp salt

Fresh pepper


Roasted Garlic Mayo:

2 bulbs garlic

150g full fat mayonnaise

Juice of half a lemon

Salt and pepper to taste


Maple Soy Bacon:

A pack of streaky bacon

60ml maple syrup

3 tbsp light soy sauce



A crusty loaf of bread, sliced

Little gem lettuce





Combine all the ingredients for the marinade along with the sliced tomatoes. Leave for 1-4hrs to soak up the juices.


Preheat your oven to 180c fan / 200c standard.

Put the two bulbs of garlic along with a big glug of olive oil onto a square of tinfoil. Wrap the tinfoil around the garlic until fully enclosed.

Roast in the oven on a baking tray for 1hr.

Remove the garlic from the oven and leave to cool.

When cool, slice the tops off the bulbs of garlic and squeeze the insides of the bulbs into a bowl, being careful to avoid the skin.

Stir in the mayonnaise, lemon juice and salt and pepper to taste.


Preheat your oven to 180c fan / 200c standard.

Lay the bacon strips onto oiled baking sheets and bake for 10 minutes.

Whilst the bacon is in the oven whisk together the soy sauce and maple syrup.

Brush the soy maple mix on the bacon strips and bake for a final 10 minutes. Until crisp.


Toast two slices of bread in a saucepan with some butter.

Spread a thick layer of the mayonnaise on both slices of bread.

Top with bacon slices, a couple slices of tomato and 2 leaves of little gem lettuce.

Press down on the sandwich with your hand and slice in half.

Serve and enjoy.

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