BLT Sandwich with Smoky Candied Bacon

Here's a new twist on a classic Sandwich. You'll wonder where this BLT Sandwich with smoky candied bacon has been all your life. You have my word on it!

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I honestly can't remember when the last time I made a BLT sandwich was.  It's just not something I ever think of as I'm planning my weekly meals.  This time, however, the idea popped into my head and I ran with it. 

You may even want to call this one a sand"wish"... it's that good 🙂

Thie BLT sandwich is all about the sweet and smoky candied bacon and the creamy spicy sauce. You've never had a BLT like this before and after your first bite, you'll never look back!

Best Ever BLT SANDWICH     {PRINT THIS RECIPE}

Sourdough bread
1 pound thick-cut bacon (cut in half lengthwise)
olive oil spray
garlic powder
sale and black pepper
2 teaspoons smoked cumin (divided)
2 teaspoons smoked paprika (divided)
2 tablespoons brown sugar
½ cup mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon honey
cheddar cheese slices
tomato slices
romaine lettuce

-Preheat your oven to 475 degrees.
-Arrange your bacon (using a rack) on a foil-lined sheet pan.
-Sprinkle the slices with half of the smoked cumin,  half of the smoked paprika, and a good sprinkling of ground black pepper.
-Bake in the preheated oven for approximately 15 minutes until it starts to get crisp but not fully cooked.
-Meanwhile, arrange your sourdough slices on another sheet pan and spray each slice with a touch of olive oil and sprinkle evenly with garlic powder to suit your tastes.
-Bake THE bread, along with your bacon for approximately 5 minutes and then remove from the oven and turn over the slices.
-Continue to bake for an additional few minutes and remove from the oven. ** Keep your eye on your bread while it's in the oven. What you're looking to do is just toast up the slices and brown them ever so slightly without burning them.
-Remove from the oven and allow to cool until you're ready to assemble your sandwiches.
-When your bacon is slightly crisp but not fully cooked, remove it from the oven, turn over the slices, and sprinkle it with the brown sugar.
-Slide the bacon back into the oven and continue cooking until it meets with your desired crisp level (mine was approximately an additional 10 minutes).
-While the bacon is finishing up in the oven, assemble your sauce.
-In a medium-size bowl add the mayo, honey, mustard, the remainder of the cumin and paprika, and a dash of salt, pepper, and garlic powder if desired.  Stir to combine well.
-Remove the bacon from the oven and allow it to cool enough so it can be easily handled.  Make sure you keep an eye on it at this point because it has a habit of disappearing before you get it to your sandwich 🙂
-Prepare your lettuce and tomato into slices and pieces and you're now ready to assemble your sandwiches.

-Pop your completed sandwiches back into a low 325-degree oven for just a few moments to melt your cheese slightly but not wilt your lettuce (optional).
-Slice and serve.

You won't believe the crunch this sand"wish" has.  It's amazing and the salty/sweet flavors of the bacon, brown sugar and spices make this a winner, winner, dinner, dinner.

Oh boy, I "wish" I had another one of these right now!!!  You can bet your bottom dollar that we'll be having these on our dinner table a lot more often.

Until we eat again, I hope you have a delicious day!