A humble BLT sandwich gets a tasty flavor upgrade! My Best BLT, Homemade with Boursin Cheese, is next level: herby, garlicky flavor under the bacon, lettuce, and tomato.
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
I LOVE a classic bacon, lettuce, and tomato sandwich, spread with some mayo and plenty of ground black pepper. But I also like to play around with the ingredients and create more best BLTs.
One of my favorite variations is a BLT with homemade garlic aioli! (Tap here to see that recipe!) And this recipe is my other best BLT sandwich: spread with zippy Boursin cheese.
What makes the best BLT?
The best-tasting BLT is the sum of all its ingredients. Use fresh and vibrant veggies: I use green leaf lettuce for my BLTs, but crisp iceberg, butterhead, and the tender parts of romaine will also work well.
Heirloom tomatoes, with their unexpected colors and juiciness, are very good on a BLT. Slices of vine-ripened or beefsteak tomatoes are tasty, too. It can be challenging in winter to find good-looking tomatoes. If the selection at your grocery store looks a little sad, check natural foods stores in your area for better choices.
The best bread for BLTs, in my opinion, is white bread. Ordinary white will do, but I particularly like the texture and flavor of sourdough bread, and that's what's used in this recipe.
And toasted. Bread for a BLT must be lightly toasted. Finally, of course, crisp pieces of smoky bacon.
Why you'll love this recipe
This perfect BLT sandwich recipe is made with slices of chewy sourdough bread, crisp, green leaf lettuce, juicy tomatoes, and smoky bacon.
The twist is a thick schmear of herby, savory Boursin cheese. It's soft, easy to spread, and SO delicious with the smoky bacon and fresh veggies. If you love herbs and garlic, you'll definitely love this sandwich.
It's hard to make a BLT better, because it's already so dang delicious, but I think this twist is an exception.
Let's get building your BLT!
🔪 How to make the Best BLT with Boursin Cheese
Ingredients:
- Cooked Bacon: Use a good, smoky bacon
- Lettuce: Green leaf, iceberg, or butterhead are all good choices
- Tomatoes: Choose big, juicy tomatoes like beefsteak or heirloom
- Sourdough Bread: Loaves from Maine's When Pigs Fly Bakery are a family favorite
- Boursin Cheese: Look for it in the dairy or specialty cheeses case
- Salt: Just a little
- Black Pepper: Choose a coarsely ground pepper for the best flavor
- Sandwich Picks: Or toothpicks, to hold it all together
Step 1: Tomatoes and bread
Slice the tomatoes into nice, thick slices. Toast the bread slices lightly.
Step 2: Spread the cheese
Spread Boursin cheese spread on the toasted bread slices.
Step 3: Assemble the sandwiches
Layer on the lettuce, tomatoes, and bacon to finish the sandwiches, then enjoy!
FAQs
The method you choose to cook the bacon—whether in a skillet, the oven, or the microwave—isn't as important as how it comes out in the end. Bacon strips should be crispy but not overcooked or burned. Don't use soggy undercooked strips as they will be fatty and stringy in the sandwich.
Also, be sure to pat freshly-cooked strips well with paper towels to remove the excess grease.
Tips for making the best BLT
- It's a simple sandwich, but it will taste the best when you take the time to choose really good BLT ingredients: fresh, vibrant lettuce and tomatoes, good sourdough bread, and crispy, smoky bacon.
The recipe for the Best BLT, Homemade with Boursin Cheese is below! If you love sandwiches, here are more yummy ideas:
💬 Have you made this BLT with Boursin Cheese? Tap the stars to rate it!
📖 Recipe
Best BLT (Homemade with Boursin Cheese)
Ingredients
- 2 large tomatoes, washed
- 8 slices thick, sourdough or white artisan bread
- ½ cup garlic & herb flavored Boursin cheese
- Green leaf lettuce, washed and spun dry
- Salt
- Black Pepper
- 16 strips of smoked cooked bacon
- Sandwich picks or toothpicks
Instructions
Prepare the tomatoes and bread:
- Slice the tomatoes into ½-inch thick slices. Use a paper towel to blot the slices dry.
- Lightly toast the slices of bread.
Assemble the sandwiches:
- Set out 4 slices of toasted bread. Spread each slice with about 1 tablespoon of the Boursin cheese.
- Place pieces of lettuce on each slice of bread. Top the lettuce with the sliced tomato, 2 slices per sandwich. Sprinkle a pinch of salt and pepper over the tomatoes.
- Top the tomatoes with 4 slices of bacon on each sandwich. (The slices can be cut in half to make them fit better if you'd like.)
- Spread the remaining slices of toasted bread with a tablespoon each of Boursin cheese. Top each sandwich with the slices, Boursin side down.
- Use a sharp knife to slice each sandwich in half, and skewer each half with sandwich picks. Place the sandwiches on individual plates and serve immediately.
Notes
- The method you choose to cook the bacon—whether in a skillet, the oven, or the microwave—isn't as important as how it comes out in the end. Bacon strips should be crispy but not overcooked or burned. Don't use soggy undercooked strips as they will be fatty and stringy in the sandwich.
Also, be sure to pat freshly-cooked strips well with paper towels to remove the excess grease.
Sarah Steen
Do you think that you could use the shallot and chive boursin cheese and have it still taste good ?
Nancy Mock
Hi Sarah, yes I think the shallot-chive variety will also be delicious in this BLT. Great idea!
Sarah Steen
Thank you for letting me know!