Spicy BLTA Grinder Sandwich

Combining two greats to create an epic spicy BLTA grinder sandwich. The contrast of textures - crispy bacon and toasted bread, creamy avocado, juicy tomatoes, and that crunchy, tangy grinder salad - creates the ultimate bite every single time.

Watch how to make this

Ingredients

• Bacon: Provides the savory, salty, smoky flavor that defines the sandwich. I used regular, thin-cut bacon because it's easier to eat in a sandwich; if you use thick-cut bacon, adjust the cooking time accordingly.
• Mayonnaise: Acts as the base for the grinder salad dressing, providing creaminess and helping bind all the salad components together.
• Sriracha: Delivers the "spicy" element promised in the sandwich name. It adds heat, sweetness, and garlicky depth to the dressing. You can substitute with another chili sauce if preferred.
• Banana peppers: Contribute tangy acidity and mild heat that cuts through the richness of the bacon, mayo, and avocado. For a spicier, tangier flavor, use pepperoncini instead of banana peppers.
• Iceberg lettuce: Provides essential crunch and freshness. It's ideal for the sandwich because its sturdy leaves hold up well to the dressing without wilting immediately.
• Avocado: Adds creamy richness while providing a mild flavor that balances the spicy and acidic elements.
• White bread: Use classic thick-sliced white bread, sourdough, or any other sturdy bread.

Substitutions and variations

• Vegetarian: Omit the bacon or substitute it with vegetarian bacon.
• Non-Spicy: You can make this sandwich non-spicy by omitting the sriracha.
• Gluten-free: Use your favorite gluten-free sandwich bread.

Recipe

Print Recipe

5 from 1 vote

Spicy BLTA Grinder Sandwich

Total Time30 minutes mins

Course: Main Course

Cuisine: American, Italian

Keyword: pork, sandwich

Servings: 4

Author: Christine Ma

Ingredients

BLTA

• 12 slices bacon
• 8 slices white bread
• 2 tablespoons butter
• 2 large ripe tomatoes sliced into ¼-inch slices
• 2 avocados sliced

Grinder salad

• ½ cup mayonnaise
• 2 tablespoons sriracha
• 2 tablespoons red wine vinegar
• 1 garlic grated
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ½ large head iceberg lettuce
• ½ cup grated parmesan
• 2 tablespoons roughly chopped banana peppers
• 2 tablespoons roughly chopped pickled jalapenos
• 2 tablespoons finely chopped red onion

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top.
• Lay bacon on wire rack and bake for 15-20 minutes or until browned and crispy.
• Meanwhile, prepare grinder salad. Whisk together mayonnaise, sriracha, red wine vinegar, garlic, salt, pepper, and oregano in a medium bowl. Combine lettuce, parmesan, banana peppers, jalapenos, and red onion in a large bowl. Add dressing, tossing until well coated.
• Spread butter on sliced bread. Heat a large skillet over medium-high heat and toast bread until golden brown on both sides. Remove and repeat with remaining bread.
• Assemble sandwiches. Lay avocado slices on half of the bread slices and season with salt and pepper. Arrange tomato slices and bacon on top followed by the grinder salad. Top with remaining bread and served immediately.

Notes

You can prepare the dressing for the grinder salad the day before. Wait to toss the salad with the dressing or the salad will get soggy.

Step-by-step instructions

Step 1: Cook bacon

Let's start with the foundation of any great BLT - the bacon. Forget the stovetop chaos with all that splattering grease. The oven is your best friend here, and once you try this method, you'll never go back.

Preheat your oven to 400°F and line a baking sheet with aluminum foil (trust me on this - cleanup is a breeze). Place a wire rack on top of that foil-lined sheet; this lets the bacon cook evenly on both sides while the fat drips away, giving you perfectly crispy strips without any flipping required.

Lay your 12 bacon strips on the wire rack, making sure they don't overlap. Pop them in the oven for 15-20 minutes, but keep an eye on them after the 15-minute mark since every oven is a little different.

You want them golden brown and crispy, not burnt. The beauty of this method is that all your bacon cooks at the same rate, so you get consistent results every single time.

Step 2: Make grinder salad

While that bacon is cooking, it's time to make the star of the show - the grinder salad.

Start with your dressing by whisking together mayonnaise, sriracha, red wine vinegar, grated garlic, salt, pepper, and dried oregano in a medium bowl. The key here is getting that balance right - the mayo provides richness, the sriracha brings heat and sweetness, while the vinegar adds the tangy kick that makes grinder sandwiches so addictive.

Don't skip the oregano; it adds that authentic Italian herb flavor that makes this feel like something you'd get at a proper deli.

For the salad itself, you'll want to chop your iceberg lettuce into bite-sized pieces - not too small or it'll get lost, but not huge chunks that'll make the sandwich hard to eat.

Toss it in a large bowl with grated parmesan, roughly chopped banana peppers, pickled jalapeños, and finely chopped red onion. When you add that dressing and toss everything together, make sure every piece of lettuce gets coated.

Step 3: Toast bread

Here's where a lot of people go wrong with sandwiches - they either skip toasting entirely or they do it half-heartedly. For a sandwich this loaded, you need bread that can hold its own.

Spread butter on both sides of your 8 bread slices. Not just a light coating - be generous here because that butter is going to create a golden, crispy exterior that keeps everything from getting soggy.

Heat a large skillet over medium-high heat. Don't go too hot or you'll burn the outside before the inside gets properly toasted. Place a few slices in the pan (don't overcrowd) and let them get golden brown on one side before flipping.

You want that satisfying crunch when you bite into it, but still soft enough on the inside to absorb some of those delicious flavors. Work in batches if needed - it's worth taking the time to do this right.

Step 4: Assemble sandwiches

Now comes the fun part - assembly time. Start with your toasted bread and lay sliced avocado on half of the pieces. Don't forget to season that avocado with a pinch of salt and pepper - it makes a huge difference.

Next, layer on your tomato slices (make sure they're good, ripe tomatoes for the best flavor), followed by that perfect crispy bacon.

Here's where this sandwich becomes something special - pile on that grinder salad generously. Don't be shy here; that tangy, spicy mixture is what transforms this from a regular BLTA into something extraordinary. Top with the remaining bread slices and gently press down to help everything stay together.

This sandwich is messy, it's indulgent, and it's absolutely worth every single bite. Sometimes the best recipes come from not being able to choose just one favorite thing - and this spicy BLTA grinder sandwich is proof that combining your favorites can create something even better than the original.

Make-ahead and storage tips

• Make-ahead: You can cook the bacon, make the dressing, and prepare the ingredients for the iceberg salad mix. However, I don't recommend tossing the salad until you're ready to assemble the sandwiches.
• Store: Keep leftover ingredients in separate containers and assemble the sandwich right before serving.

Frequently asked questions

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