The cottage bacon BLT is the sandwich you didn't know you were missing. We're talking crispy edges, juicy tomato, cool crisp lettuce, and a generous spread of mayo on toasted bread. What makes it stand out is the cottage bacon. It's a leaner cut from the pork shoulder, and it's a total natural on a sandwich because it's already the right shape and size. No fussing, no breaking apart, no grease dripping everywhere.
If you've never cooked cottage bacon before, no worries. It's easy. You can fry it in a skillet, bake it in the oven, or fire it up on the Blackstone. I've done all three, and every version delivers. I started using cottage bacon after buying pork in bulk, and it quickly became a house staple. It's proof that a small swap can make something familiar feel brand new. And if you're a fan of stacking a great sandwich, my chopped Italian sandwich is worth a look too!
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Why You'll Love This Recipe
- A fresh take on a classic sandwich everyone already loves
- Cottage bacon is leaner and fits the bread like it was made for it
- Five minutes start to finish
- Gluten free option with one simple bread swap
What You'll Need
- Cottage Bacon - This is the star. Cottage bacon comes from the pork shoulder and is sold in round slices, similar to Canadian bacon but with more flavor and a slightly different texture. Cook it until crispy on the edges.
- White Bread - Use your favorite sandwich bread. A gluten free loaf works great here. Toast it until golden.
- Mayonnaise - Slather it on both pieces of toast while they're still warm. Use a low FODMAP brand if needed.
- Romaine Lettuce - Wash and dry it well. Wet lettuce makes soggy sandwiches. Nobody wants that.
- Tomatoes - Use ripe, fresh tomatoes. In Minnesota, that means summer. Peak season tomatoes make this sandwich. A little salt and pepper on the tomato slice goes a long way.
See the recipe card for the exact measurements and complete instructions.
What Is Cottage Bacon
Cottage bacon has multiple identities. It is sometimes called buckboard bacon or even butt bacon. Unlike traditional bacon made from pork belly, cottage bacon is made from a boneless pork butt roast. Hence the name butt bacon, since it is made from a butt roast, very clever.
Step-By-Step Instructions
Step 1: Toast two pieces of bread. Slather with mayonnaise.
Step 2: Add pieces of washed and dried lettuce.
Step 3: Add tomato slices. Sprinkle with salt and pepper for extra flavor.
Step 4: Add a piece of cooked cottage bacon. Top with the other piece of toasted bread with mayonnaise. Cut in half and serve right away.
Tips and Tricks
Dry the lettuce. A salad spinner does this fast. Or pat it dry with a clean kitchen towel. Wet lettuce makes the bread soggy before you even take a bite.
Salt the tomato. This step takes two seconds and makes the tomato taste like itself. Do not skip it.
Toast matters. A well-toasted slice of bread holds up against the mayo and the tomato juice. Under-toasted bread turns into a mess fast.
How To Cook Cottage Bacon
Oven: Place cottage bacon on a wire rack set over a baking sheet. Bake at 350 degrees F until crispy on the edges. This is a great hands-off option if you're making a large batch.
Skillet: Heat a skillet over medium heat and fry the cottage bacon until golden and crispy on both sides. No extra oil needed.
Blackstone Griddle: Set the heat to medium and cook the cottage bacon on the flat surface. It crisps up beautifully and frees up your stovetop. Plus, if it's a nice Minnesota summer day, get outside.
Ingredient Swaps
- Bread Options: Any sandwich bread works. Sourdough gives it a slightly tangy flavor that pairs well with the mayo. A gluten free sandwich loaf keeps it accessible for those who need it.
- Mayo Options: Classic mayo, a dairy free mayo, or easy chipotle mayo if you want a little heat and smokiness. That swap alone changes the whole vibe of the sandwich in the best way.
- Lettuce Options: Romaine is crisp and sturdy. Butter lettuce works if you want something softer. Iceberg is classic and crunchy.
Variations
BLT Egg Salad Sandwich: Add a scoop of egg salad to one of the slices of toast. This is such a great recipe mashup!
BLT Guacamole Sandwich: Add a tablespoon of homemade guacamole to the toasted bread.
BLT Sandwich with Hard-Boiled Eggs: Slice a hard-boiled egg and sprinkle with salt and pepper. Adds creaminess and protein to the sandwich.
BLT Pesto Sandwich: Add a drizzle of homemade pesto with walnuts to the sandwich for a flavorful punch to the traditional BLT sandwich.
Storing and Reheating
Store: Keep the BLT sandwich components in separate airtight containers and make sandwiches fresh when needed.
Reheat: Heat the bacon in the microwave or skillet on the stovetop until warm. Toast the bread as needed. It doesn't keep well cold.
FAQs
Check with butcher shops, deli counters, or specialty grocery stores.
In the oven on a wire rack, in a skillet on the stovetop, or on a Blackstone griddle.
If the cottage bacon is smoked, it is already cooked. All that is needed is to heat up and caramelize the fatty areas.
What To Serve With a Cottage Bacon BLT
This sandwich is a complete lunch all on its own. If you want to round out the meal, serve it with roasted tiny potatoes on the side or add a 5 minute vegetable dip with fresh veggies. A bowl of low FODMAP tomato soup alongside is a classic pairing that feels cozy without any extra effort. Soup and sandwich on a cold Minnesota day? My kind of lunch.
Need more sandwich ideas? Discover more delicious options!
Additional Sandwich Recipes
- Club Sandwich - Layers of deli meat, cheeses, bacon, lettuce, and tomato.
- Stuffed Bratwurst Sandwich - Turkey brats, with sauerkruat, and Thousand Island dressing.
- Tuna Salad Lettuce Wrap - Butter lettuce wrapped around a scoop of tuna salad for the ultimate crunch.
- Chipotle Chicken Sandwich - Smoky, grilled chicken breasts slathered with chipotle mayo and guacamole.
Love This Recipe?
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Recipe
Cottage Bacon BLT
Ingredients
- 1 pound cottage bacon cooked (Note 1)
- 1 loaf white bread gluten free if needed
- 1 cup mayonnaise
- 2 heads romaine lettuce
- 3 tomatoes
- salt and pepper
Instructions
To make one sandwich:
- Toast two slices of bread. Slather with mayonnaise after toasted.
- Add a piece of romaine lettuce that has been washed and dried off.
- Next, add a slice of tomato. Season it with salt and pepper.
- Add a piece of cottage bacon.
- Top the sandwich with the other piece of toast with mayonnaise. Slice in half and serve.
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