BELT Sandwiches (BLT + Egg) are loaded with delicious flavor and fresh, colorful layers. Surprisingly versatile, they make a fantastic breakfast, lunch, OR dinner. Pair with some yummy sides and enjoy the ultimate BELT experience!
I am convinced we all need more bacon in our lives. And what better way to eat more bacon than on a classic BLT sandwich? Except this version goes beyond classic by adding a gorgeous fried egg that absolutely takes it over the top. Once you eat a BELT, you can never go back to a BLT… I am speaking from experience here.
Ingredients
Bread: I use Oroweat Country Potato or Country Buttermilk bread, but any soft bread will do.
Mayo: Adds a bit of extra flavor and moisture.
Bacon: The more the better. Use high-quality, thick-cut bacon if possible.
Lettuce: Iceberg, romaine, butterhead, mixed greens, or spinach - whichever you prefer.
Tomato: Romas, heirloom, tomatoes on the vine, or any other flavorful variety.
Eggs: The secret ingredient to turn a classic BLT into a mind-blowing BELT.
Instructions
Bacon
Start by cooking your bacon. It’s as simple as lining a sheet pan with foil, laying out your bacon (thick-cut is best), and baking at 400°F for 20-30 minutes. This post provides detailed instructions for perfect crispy bacon.
Eggs
Fried eggs are super simple. Just heat a skillet over medium heat, spray with non-stick spray, and fry your egg to your preferred level of done-ness. Season lightly with salt and pepper.
How to stack
Now for the fun part, building the sandwich. In my opinion, toasted bread is the only way to go for this recipe. Just pop it in the toaster for a few minutes before assembling. Start with a thin layer of mayo on the toasted bread. Next add your lettuce, sliced tomatoes, and a generous layer of bacon (don’t skimp on the bacon… it is a BLT after all). Top with an egg and the other slice of bread. Slice and enjoy!
Prep ahead
You cannot prep these entirely ahead, or they will get soggy. You can make the bacon ahead, wrap it in paper towels, and store in a ziptop bag in the fridge. Give it a quick minute in the microwave or oven to rewarm it before assembling.
Sheet pan eggs
If you are serving a group (or have a large family) and want all the eggs done at one time, try baking them on a sheet pan in the oven. Just spray the pan with non stick spray, crack your eggs directly onto the pan, season with salt and pepper, and bake at 400°F for 5-6 minutes. Check them often in the last few minutes and take them out when they’ve reached the level of runniness (or hardness) you like.
Variations
The beauty of BELTs is how versatile they are. Add flavored aioli, change up the type of lettuce, add cheese, layer on some avocado, use candied bacon (um, yes please 😍), add mustard for tang, try red onion slices… and the list goes on. Comment below if there is a variation you absolutely love!
Sides for BELT Sandwiches
My favorite way to serve BELT Sandwiches is alongside a bowl of creamy potato soup. They also pair well with tomato soup, fries, sweet potato fries, a simple bag of chips, fresh fruit, and sliced veggies.
Tips & Tricks
- The difference between a good sandwich and a great one is in the quality of ingredients. Choose soft, moist bread. Buy high-quality, thick-cut bacon. Fresh, flavorful lettuce and tomatoes will go a long way in elevating the flavor. Go for quality and you won’t be disappointed!
BELT Sandwiches (BLT + Egg)
Ingredients
- 18-24 slices bacon thick-cut is best
- 6 eggs
- 12 slices bread soft white is best
- 4 tbsp mayonnaise
- 3 large tomatoes romas, heirlooms, or on-the-vine
- 6 pieces lettuce iceberg, romaine, butterhead, mixed greens, or spinach
Other Optional Toppings
- avocado, cheese, sliced onion, mustard, candied bacon, aoili
Instructions
Ingredient Prep
- Preheat oven to 400°F. Line a sheet pan with parchment or foil. Line bacon on sheet pan, alternating wide and narrow ends. Bake for 20-30 minutes or until desired crispiness (thin-cut bacon will take less time).
- Over medium heat, fry eggs in a non-stick skillet until desired doneness. Salt and pepper lightly for flavor. (For sheet pan cooking option, see notes).
- Toast bread in toaster. Slice tomatoes thinly. Wash and dry lettuce.
Assembly
- Spread thin layer of mayo on 6 slices of bread (about 2 tsp on each slice). Arrange lettuce, tomato, and thick layer of bacon on top. Add with fried egg and any additional (optional) toppings. Top with remaining slices of bread.
Notes
- The difference between a good sandwich and a great one is in the quality of ingredients. Choose soft, moist bread. Buy high-quality, thick-cut bacon. Fresh, flavorful lettuce and tomatoes will go a long way in elevating the flavor. Go for quality and you won’t be disappointed!
Karen says
Oh my goodness. Every time you post a new recipe I think it's my favorite. But this one is possibly my favorite.....until your next recipe, haha.
Danielle says
I live for making sure you love all the recipes we post.
Theresa D. says
This is going to be brunch this weekend using the candied bacon option! 😋
Danielle says
😋 A girl after my own heart!