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one flaky croissant BLT with two glossy crisp bacon strips, thick red tomato slices with browned grill marks, dry romaine and a thin mayonnaise spread flecked with finely chopped basil visible inside
Melissa Hart

Croissant BLTs with Candied Bacon

Let the candied bacon cool on its rack long enough for the sugar coating to set, or it will bend and stick when you move it into the sandwich. Grilled tomato slices bring a softer, lightly smoky layer, while dry romaine and basil mayonnaise keep the croissant BLT recognizable without relying on plain raw tomato and a thick smear of unseasoned mayo.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices thick-cut bacon
  • 1 1/2 tbsp packed light brown sugar
  • 1/2 tsp coarse black pepper divided
  • 2 large firm ripe tomatoes cut into eight 1/2-inch slices
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1/4 cup mayonnaise
  • 2 tbsp finely chopped fresh basil
  • 1 tsp lemon juice
  • 4 large plain croissants about 3 oz each, split
  • 4 romaine leaves washed and thoroughly dried

Method
 

  1. Heat oven to 375°F. Arrange bacon on a rack over a foil-lined rimmed sheet pan and sprinkle with brown sugar and 1/4 teaspoon pepper. Bake for 20 to 25 minutes until browned and crisp at the edges, then cool on the rack for 5 minutes.
  2. Brush tomato slices lightly with olive oil and season with salt and the remaining pepper. Heat a grill pan over medium-high heat and cook tomatoes in two batches for 1 to 2 minutes per side until marked but still holding their shape.
  3. Transfer tomatoes to a plate and cool for 5 minutes, then blot away loose juice. Mix mayonnaise, basil and lemon juice in a small bowl.
  4. Reduce oven to 300°F and warm split croissants cut-side up for 5 minutes. Spread basil mayonnaise over the cut faces.
  5. Place one dry romaine leaf on each bottom and add two grilled tomato slices and two bacon strips, breaking the strips only as needed to fit.
  6. Close the croissants gently and serve promptly before the tomato moisture softens the pastry.