What’s a BELT Sandwich? Bacon, (fried) egg, tomato and lettuce! Once you try adding a fried egg to your BLT, you’ll never go back! I use Pepperidge Farm® Harvest Blends bread for a hearty option that toasts great!
What restaurant makes your favorite BLT? Mine is The Peanut, one of the oldest bars in Kansas City. The Peanut is absolutely FAMOUS for their BLTs and hot wings. It’s a Kansas City institution. Once, I took a customer there for lunch, and she was skeptical because it’s really nothing fancy. But the BLT’s they churn out of that kitchen are well worth the trip, and once she bit into hers, she looked at me and said “this is literally the best food I’ve ever had.” It’s customary at the Peanut to add a fried egg to your BLT, to make it a BELT. It’s my absolute favorite sandwich. I’ve since moved to the ‘burbs and it’s not convenient to visit The Peanut very often, so I’ve started to experiment with copying their recipe at home!
Making the perfect BLT ( or BELT in this instance) is fairly simple, but requires excellent ingredients. For me, that means juicy heirloom tomatoes, farm fresh eggs, thick cut smoked bacon, and hearty bread that toasts well and tastes great. Earlier this year, I switched to all whole grain breads and pastas to make sure that all of the calories I take in have more nutrition. The perfect whole grain bread for this BELT sandwich is Pepperidge Farms® Harvest Blends Seeded bread. This bread has sunflower, flax and sesame seeds. It’s whole grain and fiber dense, but still has a great flavor and toasts up perfectly! This bread, along with Harvest Blends Ancient Grain and Sprouted bread, are available now in the Midwest at your local grocery store!
Adding an egg to your BLT packs extra protein and the flavor is just unreal. Once you try adding an egg, you’ll never go back! Since you already have a skillet out to cook the bacon, it just takes a few extra minutes. I hope that you enjoy a summer of delicious fresh tomatoes, and remember to give this BELT sandwich a try! If you use Harvest Blends bread, please let me know what you think in the comments. I love it!
- 2 pieces Pepperidge Farm Seeded Bread
- 4 slices bacon, thick cut, preferably peppered or smoked
- 3 slices tomato, preferably heirloom
- 1 leaf iceberg lettuce, washed
- 1 egg
- optional condiments (see notes)
- in a non-stick skillet, add a splash of butter or olive oil, melt over medium heat. Add bread to skillet, toasting for about 2-3 minutes per side until slightly brown. Remove from skillet.
- Add bacon to skillet and cook over medium heat until crispy, about 5-7 minutes. Remove to a plate lined with paper towels to allow to drain.
- Keep bacon grease in skillet. Crack egg into bacon grease to fry for about 1-2 minutes on each side on medium-high heat. I like my eggs over easy (runny yolk). If you don’t, add an extra minute to each side to allow the yolk to harden. The egg should flip easily with a spatula, that’s how you know it’s time to flip!
- Layer bread, bacon, tomato, lettuce, egg and any optional toppings. Serve while egg is still warm.
- To top off this sandwich, I typically add a smear of mayo, some cheddar cheese, and raw red onion. This is of course, totally up to you!
- Serving Size: 1
This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own, as always.