Weaved B.L.T. With Cheese

This is my twist on the BLT. I saw the weaved bacon idea on Pinterest and well I had to try it. I’m always excited to try new things with bacon so I definitely had to give it a shot. It looks super cute but also I found the bacon stayed in place better along with having an even amount across the sandwich. If you’re a bacon fanatic, that is exactly what you want. Nice even layer of beautiful bacon. šŸ˜‰

  • 1 ciabatta bun
  • 3 piecespieces of bacon cut in half
  • 2 thin slices of firm tomato
  • 1/4 cup Iceberg lettuce chopped
  • Cheddar or cheese of choice
  • 1 tbs Italian dressing 
  • Butter
  • Mayo
  • Mustard
  • Salt and pepper to taste 
  • 1 tsp Fresh chopped parsley
  1. If you use the oven/toaster oven to cook your bacon, preheat oven to 350Ā°.
  2. Butter bun set aside. 
  3. Line a baking pan with tin foil
  4. Take 3 of the bacon slices and lie them beside each other on the tin foil. 
  5. Fold the 2 outside strips down and place 1 strip across the middle piece and fold the 2 outside pieces over top.
  6. Fold the middle piece of bacon up and lie another strip of bacon across the 2 outside pieces and then fold the middle piece down.
  7. And for the final strip of bacon fold the 2 outside pieces up again, lay the last strip over the middle piece and fold down the outside pieces and the weave is complete. 
  8. Bake or pan fry bacon until it is cooked to your personal preference. If you’re baking it, flip half way through cooking.
  9. Once the bacon is done remove from the oven and set the bacon aside on a piece of paper towel.
  10. Heat a pan and grill the ciabbatta bun. This makes it softer and easier to eat along with that lovely grilled bun flavor. 
  11. In a small bowl mix the iceberg lettuce and Italian dressing together.
  12. Place mustard and mayo on each side of the grilled bun. 
  13. Place cheese on the mustard side of the bun and the weaved bacon on top of the cheese. On the mayo side, place the tomato, salt, pepper and parsley. 
  14. Place the Italian dressing lettuce On top of the tomatoes. 
  15. Put your halves together and go to town! 
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Toasted Italian Sub

My man is a sandwich and sub fanatic. He is always happy when I tell him I’m lazy and we’re having subs for dinner. Last night I whipped up an Italian Sub and it’s royally shareable.  It was a quick fix packed with flavor! If you want something simple and fast this is a definite go to!

This recipe is per sub

  • 1 sub bun
  • 1/2 tsp dried oregano 
  • 1/2 tsp dried basil 
  • Provolone cheese
  • Parmesan cheese
  • 1/4 small green pepper, thinly sliced
  • 4 thin slices of tomato
  • Shredded head lettuce
  • Red onion, thinly sliced and pickled (see steps below)
  • 1 tbs red wine vinegar 
  • 2 tbs white wine vinegar
  • Pepperoni
  • Salami
  • Tuscany ham
  • Mayonnaise 
  • Mustard
  • Italian salad dressing 
  • Salt and pepper to taste

If you are pickling your red onions and I highly recommend it because it gives something special to the sub. You will want to make this about 15 – 20 minutes or the night before so they have time to absorbed the vinegars. This will make enough for 3-4 subs and can be doubled if needed.

  1. In a small bowl mix together the vinegars and the thinly sliced red onion. Make sure the onions are evenly covered. Allow to pickle for a minimum of 15 minutes.
  2. Slice sub bun and place Provolone and parmesan cheese on both sides of the sliced bun and sprinkle one side with oregano and the other side with the basil. Broil in the oven until the cheese has melted.
  3. Remove from the oven and add mayo on one side, mustard on the other. Put your pepperoni, salami and ham on the mustard side.
  4. Add pepper to the mayo and add the sliced tomatoes and sprinkle with salt to taste. 
  5. Add the sliced green peppers and shredded lettuce and drizzle with Italian salad dressing. Not too much or it’ll be super messy. About 1 tbs should be enough. 
  6. Fold the sub together, slice in half and go to town!