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Published:August 11th, 2008 20:47 EST
Boss Hog Breaks Down the Bayou BLT

Boss Hog Breaks Down the Bayou BLT

By Rocco Loosbrock

Well we officially have about one month of summer vacation available to enjoy those extra special, extra good meals with the family.  One of my favorite things to enjoy is a BLT sandwich.  There is nothing like a bacon, lettuce and tomato sandwich. 


I have a few peeves when it comes to making a great BLT, first thing, go for great ingredients, start with the highest quality bacon (like the type found at, use fresh crisp lettuce, large ripe tomatoes and the right kind of bread.  I like to use Field Tomatoes that are available at my local farmers market. When it comes to the bread I like to use ½ thick Pulman, country, French, or Italian bread depending upon the mood I am in. 


The second thing is to make sure you prepare the ingredients like you like them.  Some people like their bread toasted dark while others like it light, you can use any type of bread, we all have our preference.  Same with the bacon, I prefer to bake the bacon in the oven on the broiler pan rack as it allows the grease to drip through, this way it cooks with out getting to crispy.  I can tell you how I like my BLT all day long, but what is important is how you like it, pay attention to these details because having the bread and bacon just like you like it will make the difference between a good BLT and a great BLT.


Lastly be generous with the ingredients, stick 3 or 4 tomato slices in with 4 or 5 piece of bacon, don`t be afraid to hand-cut the slices of bread nice and thick.  Make sure to be generous with the mayonnaise, it is the key ingredient that gives the BLT flavor!  Make sure to put some on both slices of the bread.


Brenda Beaman of has provided us with the following Bayou BLT Recipe (be sure to check out here unique pancakes).


(serves 4):


½ cup of Mayonnaise

2 tbsp of finely minced onion

2 tbsp of finely minced green pepper

2 tbsp of finely minced celery

½ tsp of Tabasco sauce to taste



8 slices of bread

2 medium tomatoes

4 large lettuce leaves

12 slices of Bourbon Street Cajun Bacon


1.                  In a small mixing bowl, add mayo, finely minced onion, green pepper, celery, and Tabasco sauce. Stir together and set aside in the refrigerator until ready to use.

2.                  Cook bacon to desired doneness and drain on paper towels.

3.                  In the meantime, slice tomatoes to about ¼ inch thickness. Rinse lettuce leaves and dry them well. Toast bread.

4.                  Assemble sandwiched by liberally spreading sauce onto one slice of bread. Top with lettuce, tomato, bacon, and another slice of toasted bread. 


Use coupon code (sop) to get a 10% discount at


Signing Off and Pigging Out,

Rocco Boss Hog Loosbrock