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BLT Sandwich with Smokey Candied Bacon

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Here’s a new twist on a classic BLT Sandwich and I’ll bet it will be one of the very best BLT’s you’ve ever tasted! You have my word on it!

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 🙂

*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.

Thie BLT sandwich is all about the sweet and smokey 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!


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
1/2 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 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 it ever so slightly without burning it.
-Remove from oven and allow to cool until your 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 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.

-Lay your bread down, olive oil side OUT. 
-Add your sauce…Add your cheese…Add your bacon (the more the merrier)…
-Next comes your tomatoes (don’t forget the salt and pepper)…Lettuce…More cheese…who doesn’t love more cheese?
-Add a little additional sauce (if desired) and then top your sandwich with the final slice of sourdough bread (olive oil side out). 

-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 makes 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.

I hope you’ve enjoyed my recipe and will try it for yourself sometime.  I’d love to hear any thoughts, questions, comments or suggestions you might have, so please don’t be shy about letting me know you’ve been here for a visit.  My door is always open for company 🙂

Until we eat again,

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

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

Small custom signature from Kudos Kitchen by Renee


Monday 13th of June 2011



Wednesday 8th of June 2011

I WISH I could have one of these right now too! They seem like a bit more work than your normal ol' BLT but I don't mind. I think I may have to make this next week. Yum!!!


Saturday 4th of June 2011


The Vanilla Bean Baker

Saturday 4th of June 2011

This is a beautiful sandwich! Breakfast, lunch or dinner.


Saturday 4th of June 2011

Oh, man. I love BLTs in the summer and yours look exceptional! Your photos just make my mouth water.