BLT Club Sandwich
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This BLT club sandwich with cheese bread is a decadent and unique spin on a classic! Make it in just 10 minutes for an easy comfort food lunch or dinner.
We love a good BLT sandwich. After having an amazing club sandwich style version of this classic made with cheesy Hawaiian bread on our honeymoon, we knew we had to recreate it at home!
Stacked 3 layers high with sweet and savory Hawaiian cheese bread, garlic aioli, and plenty of crispy bacon, this sandwich is the most decadent version of a BLT we’ve ever had. It’s heavy, it’s messy, and it’s definitely comfort food at its best.
So grab a pile of napkins and dig in – you won’t regret it!
What This Recipe Entails
To make a BLT club with cheese bread, you’ll first need to toast the bread and add a cheese skirt to it. Then, it’s simply a matter of assembling it before digging in!
- Prep time: 5 minutes
- Cook time: 5 minutes
Ingredients
- Cheesy bread – You’ll need sliced Hawaiian bread, shredded cheddar, and butter to make delicious toasted bread with a cheese skirt for this sandwich.
- BLT – Bacon, lettuce, and tomato are the key ingredients here! We like to use green leaf lettuce and vine tomatoes for classic flavor.
- Garlic aioli – You can easily make your own garlic aioli with mayo and roasted garlic, or you can use store-bought. We love Stonewall Kitchen’s roasted garlic aioli.
How To Make A BLT Club With Cheese Bread
- Toast the bread. You’ll use 3 pieces of bread to make a club sandwich, but you only need to toast the outsides. Butter one side of 2 slices of bread and place them butter side down on a hot cast iron pan. Toast until golden brown, about 30 seconds, and then remove from heat.
- Make the cheese skirt. Now, you’ll add a cheese skirt to the untoasted sides of the bread, plus on both sides of the third slice of bread. To make a cheese skirt, add a pile of cheddar cheese to the hot cast iron pan and then place the bread down on top of it. Gently press the bread into the cheese, then let it cook until the cheese is browned and crispy, about 1 minute or so. You’ll know it’s ready to take up once it stops sizzling and starts to smell toasty. Use a metal spatula to help scrape the cheesy bread off the pan and transfer it to a plate.
- Assemble. To build your BLT, start with one of the toasted breads on the bottom (cheese side facing up). Layer with garlic aioli, lettuce, tomato, and bacon. Then, add the piece of bread that has cheese on both sides. On top of that, layer again with aioli, lettuce, tomato, and bacon. Finally, add another drizzle of garlic aioli and then close with the remaining toasted bread (cheese side facing in).
- Slice and serve. Carefully slice the sandwich in half with a very sharp chef’s knife, then serve immediately.
Serving Suggestions
A single BLT club makes plenty of food, however it’s still always a good idea to have some sort of side to go with your sandwich. Here are some of our favorite options:
- Classic sides – You can never go wrong serving a fun sandwich with classic sides like fries or onions rings. Or switch it up a little with garlic parmesan eggplant fries.
- Upscale lunch – If you’re looking to host a fun lunch, make a couple shareable plates to go along with your BLT clubs. We recommend something like blueberry and lemon whipped brie dip or roasted tomato and garlic bruschetta with balsamic.
- Packed lunch – Taking a BLT to work? Bring along some cottage cheese spinach and artichoke dip and crackers for a simple side.
Try our BLT club sandwich recipe and let us know what you think by rating, commenting, and sharing below!
Expert Tips
- Cheese skirt – Make sure to use a cast iron pan that’s been warming up over medium heat for 5 to 10 minutes so it’s up to temperature before making the cheese skirts. This will help the cheese crisp up nicely as it melts onto the bread so that it’s easy to take up with a spatula.
- Order of assembly – We like to build our BLT sandwiches in the order of lettuce, tomato, bacon so that the bacon stays super crispy (because it’s on top) and the lettuce acts as a barrier between the tomatoes and bread so the tomato juices don’t get the bread too soggy.
- Slicing sandwiches – We find that a super sharp, large chef’s knife works best for neatly slicing sandwiches in half. We love our chef’s knife from Material Kitchen, which comes as part of their knife trio here.
Love this recipe? You may enjoy these recipes, too:
- Chicken Bagel Sandwich With Cream Cheese
- Braised Short Rib Grilled Cheese
- BLT With Roasted Garlic Aioli
- Shredded Chicken Parm Sliders
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BLT Club Sandwich
Equipment
Ingredients
- 3 slices Hawaiian bread
- 2 teaspoons butter
- 3 ounces shredded cheddar cheese
- 2 leaves green leaf lettuce
- 6 slices vine tomato
- 4 slices bacon cooked
- 3 teaspoons garlic aioli
Instructions
- Toast the bread:Preheat a cast iron griddle over medium heat for about 5 to 10 minutes. Butter one side of 2 slices of bread and place them butter side down onto the pan. Toast until golden brown, about 30 seconds, then remove from heat and set aside.
- Add a cheese skirt to the untoasted sides of the 2 slices of bread, and to both sides of the third slice of bread.To make a cheese skirt, add a pile of cheddar cheese to the hot cast iron pan and then place the bread down on top of it. Gently press the bread into the cheese, then let it cook until the cheese is browned and crispy, about 1 minute or so. You’ll know it’s ready to take up once it stops sizzling and starts to smell toasty. Use a metal spatula to help scrape the cheesy bread off the pan and transfer it to a plate.
- Assemble the sandwich:Start with one of the toasted breads on the bottom (cheese side facing up). Layer with garlic aioli, lettuce, tomato, and bacon. Then, add the piece of bread that has cheese on both sides. On top of that, layer again with aioli, lettuce, tomato, and bacon. Finally, add another drizzle of garlic aioli and then close with the remaining toasted bread (cheese side facing in).
- Carefully slice the sandwich in half with a very sharp chef’s knife, then serve immediately.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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