Candied Bacon BLT Sandwich
About This Candied Bacon BLT Sandwich
I’ve been in a full-blown candied bacon era, and this sandwich is honestly the peak of it. I wanted to take a classic BLT and upgrade it with sweet, caramelized, salty bacon — and it turned out to be the best BLT I have ever eaten in my life. Thick toasted brioche, juicy ripe tomatoes, crisp lettuce, rich mayo, and that glossy candied bacon… it hits every craving. It’s ridiculously easy, so flavorful, and the kind of sandwich you’ll immediately want to make again the next day.
Why You’ll Love It
Features glossy, caramelized candied bacon that’s sweet, salty, crispy, and addictive
Upgrades the simple BLT into something unreal
Uses thick brioche slices toasted in butter (elite)
Perfect balance of textures: crisp lettuce, juicy tomatoes, crunchy bacon
Extremely easy to make with minimal ingredients
Great for lunches, quick dinners, summer parties, or weekend brunch
Ingredients You’ll Need
Thin-sliced bacon + brown sugar: For the candied bacon
Thick brioche bread: Toasted in butter for extra richness
Butter: For pan-frying the bread
Mayonnaise: Classic BLT flavor
Ripe tomatoes: Thick slices for juiciness
Romaine or butter lettuce: Crisp and fresh
Candied bacon: The star of the show
How to Make It
Start by making the candied bacon: bake it until mostly cooked, coat with brown sugar, and broil until the sugar melts and caramelizes. Let it cool until crisp. Toast thick brioche slices in butter until golden. Spread mayo on the untoasted side of each slice and layer with lettuce, thick tomato slices, and a generous amount of candied bacon. Close the sandwiches, slice in half, and serve immediately while the bread is warm and the bacon is glossy.
Tips for Success
Use thin bacon — it candies and crisps better than thick-cut.
Watch the broiler closely — the sugar can burn fast.
Let the bacon cool completely so it gets crisp.
Use ripe but firm tomatoes — they won’t make the sandwich soggy.
Toast the brioche in butter for the best flavor and texture.
Assemble right before eating for maximum crunch.
Frequently Asked Questions
Can I make the candied bacon ahead of time?
Yes — store it in an airtight container up to 2 days. Re-crisp in the oven for a few minutes if needed.
Can I use sourdough or another bread?
Absolutely — brioche is amazing, but sourdough works great too.
Is there a substitute for mayo?
You can use garlic aioli, kewpie mayo, or a smear of mustard + mayo for extra tang.
Can I add extras?
Avocado, red onion, or a fried egg would be amazing.
Does it work as a club sandwich?
Totally — add turkey or chicken if you want extra protein.
What to Serve With a Candied Bacon BLT
Dill pickle spears
Crisp potato chips
Garlic parmesan fries
Summer corn salad
Tomato basil soup
Simple arugula salad
More Recipes You’ll Love
Candied Bacon BLT
Ingredients
- 1 pack of thin sliced bacon (usually 12oz)
- 3/4 cup brown sugar
- 8 slices thick brioche bread
- 3 tablespoons butter (softened, for bread)
- ½ cup mayonnaise
- 2 large ripe tomatoes, cut into thick slices
- 4-8 large leaves romaine or butter lettuce
- Candied bacon (from above)
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on top. Place the oven rack on the second position from the top.
- Arrange bacon in a single layer on the rack.
- Bake for 15–20 minutes, flip each slice, and bake another 10-15 minutes until the fat is rendered and bacon is mostly cooked but not fully crisp.
- Turn the broiler on high.
- Sprinkle a generous, even layer of brown sugar over each slice.
- Broil for 1–3 minutes, watching very closely, until the sugar melts, bubbles, and begins to caramelize.
- Remove from oven and let bacon cool completely on the wire rack — it will continue to crisp as it cools.
- Lightly butter one side of each brioche slice. Heat a skillet over medium heat and pan-fry the slices butter-side down until golden brown. Let cool slightly.
- Spread mayonnaise on the unbuttered side of each slice.
- On four of the slices, layer with lettuce, thick tomato slices, and 3–4 pieces of candied bacon. Top with the remaining slices, mayo side down.
- Cut each sandwich in half and serve immediately.
