The Ultimate BLT Showdown on the Blackstone Griddle

We’re stacking up the perfect sandwich, two ways, on the Blackstone Griddle!
First, we’re keeping it simple with the classic BLT – crispy bacon, lettuce, tomato, and mayo on toasted brioche. Then we’re turning it up with an elevated version featuring a homemade Cajun aioli, a crispy fried tomato, and (of course) plenty of bacon.

Products used in this video:
Blackstone 36” Griddle: http://bit.ly/3U9ekHV

Disclosure: Some of these links are affiliate links. We may earn a small commission if you purchase through them at no extra cost to you — it helps support the channel!

Timestamps:
00:00 – Intro
00:22 – Classic BLT Recipe
02:32 – Elevated BLT Recipe
05:57 – First Bite and Final Thoughts

#BlackstoneGriddle #BLT #SandwichRecipe #CajunCooking #FriedTomato #GriddleCooking
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Links: linktr.ee/grillsnextdoor

We love a good BLT, but you know us, we can’t keep things simple. So, we made one the classic way and one the Grills Next Doorway. Let us show you how we did it. Let’s go. Let’s go. [Music] I am the self-proclaimed king of all sandwiches. Key term, self-proclaimed. I’m going to make a traditional BLT. You cannot have a BLT without bacon. So, we are going to take some bacon and put it on the griddle. And there we will have some crispy bacon. We’ll put our bacon down on the griddle. This is hickory smoked maple bourbon brown sugar glazed bacon. All right, hold on. You’re a little You’re a little moist there, buddy. Thank you, Joey. We’re going to take our bacon. Just set it aside because we’re going to use it in a couple minutes. We’ll give that bread a toast. Couple minutes on each side. All right, let’s give these a flip using our finger tongs. You’re just going to go ahead and use finger tongs. Yeah, I’m pot committed at this point. So, doesn’t matter if I can’t feel the tips of my fingers anymore. Social media 101. Always test the crispness crisp. Always test the crispness of your bread. Cris crispiness feels right. Yeah, let’s just go with that. This time, we’re going to take our bread with our tong tongs and we’ll stack them out. It is time to build our traditional BLT sandwich. First step, we’re going to take our Duke’s mayo and a healthy slather. Very healthy. Some might question me using the word healthy. But healthy to one is unhealthy to others. And what’s unhealthy to others is healthy to some. That’s the Michael Scott quote. Sometimes I start a sentence and I don’t know where it’s going and I hope I find it along the way. Nothing Greg makes is ever healthy, but it is delicious. Sir Duke has blessed us with his mayonnaise on the bread. I’m going to not respond to that one. Now for the tomato. We’re going to take a little bit of salt and a little bit of pepper. Season your tomatoes. No one likes unseasoned vegetables. And then we’re going to place them on the bread. Next step is the lettuce. We’re using this butter lettuce. Can’t have a BLT without the B. We’re going to take our bacon and place it on top. And there you have it. All right, Greg. So, the BLT looks awesome, but I would love to just take this up one notch. Let’s switch. So, we made a BLT, but I want to take it up a notch. Just Just a little bit. Just a slightly elevated BLT or a bacon sandwich depending on who it is that’s talking about it. Listen. If your first name is C, last name J, then first letter C, second letter J, let’s Wait, let’s go back. If your first name is spelled with the letter C and then the letter J, no one in particular that we’re thinking about. Yeah, nobody nobody in particular. Then you might call it a bacon sandwich. The first thing I want to do is I want to make maybe an aioli. I’m going to call it aoli. I’m going to take some of that Duke’s mayo. The best. We’ll throw some of this in here. We’re going to do a little bit of garlic. What am I going to mix this up with? I know. World’s smallest whisk. What the I thought I had that. So, we’ll give this a quick little mix. And then I want to add a little bit of lemon to this as well. Oo, little acidity. So, we’ll continue to mix this up. Let’s do a little salt here. And then I’m going to add Louisiana hot sauce. We’re We’re going to add a little spice to this. Then we’re going to take some of the Blackstoneone Bayou blend. And then we’re going to go ahead and mix this all up. Next, instead of a regular tomato, I’m going to use a fried not so green tomato, which if you haven’t seen one of our previous episodes where we made a fried greenish, it was greenish. It was greenish. I still to this day stand that it was greenish. Greg is color blind. He didn’t know that the tomatoes were not green. We have some leftovers regardless of the color. I’m going to reheat these real quick and we’re going to put these on our sandwich. So, we’ll throw a little oil on and then we’re going to take some of those fried red tomatoes, heat those back up along with some bacon. While we’ve got our tomatoes and our bacon heating back up, I’m going to do some slices of sourdough bread. So, we’ll give ourselves a nice medium slice for this. Is that what she says? I mean, listen, she says it’s medium enough. Not too thick, but not too thin. Yeah, just perfect. This is boyfriend bread. This is This is husband bread. Husbandsiz bread. Yeah, just right. Whose husband are we talking about? Next, we’re going to take a little bit of mayo and we’re going to brush that on the bread and toast it with the mayo. Just a nice thin layer. Let’s go ahead and toast our bread. We’re going to get this onto the griddle. Give it a nice little light toast. Let’s give this bread a quick turn. The tongs would work better. Hold on a second. You mean those tongs that are sitting right over there? Here we go. Let’s try those. Let’s try that. Let’s try the tongs. phones might work. Oh, I mean that’s fine, but your fingers are intact. That’s fair. Listen, I can’t say that I’m always efficient, but it’s always going to taste good. That’s all that matters. Yeah, it’s Joey’s tagline. You would think there’d be a joke there. Yeah, I got nothing. I got a few. Let’s go ahead and pull the bread off and let’s assemble this sandwich. So, let’s take some of that aioli that we made. We’re just going to get a layer of that right on the bottom here. I’m going to throw down the lettuce next. Put those down there. Okay. Next, we’re going to take the fried, not so green tomato. Greenish. Let me emphasize again, not green. Make sure we add the crispy bacon on top. We’re going to take a little more of that aioli and we’re going to add that on the top layer. And as my friend Greg likes to say, let’s give our sandwich a hat. All I know is this sandwich is going to be amazing. We’ve made both of our sandwiches. Now, there’s only one thing left to do, and that is the taste test. All right, so let’s try let’s try the BLT first. Okay, that’s a really good sandwich. It’s There’s a reason it is one of the most iconic sandwiches of all time cuz it’s a freaking good sandwich. That’s great. Let’s try my version. All right. Ready? Yeah. It’s one of the best sandwiches I’ve ever bite. I need one more bite. By far the best DLT I’ve ever had. Well done, boys. Delicious. Let’s do it again. I I call this a successful day. So, there’s only one thing left to do. Joey, tell them what to do. Like, subscribe, follow, all the things. All the things. Until next time, let’s go. Let’s go.