Chopped BLT Recipe

If you’re a sandwich lover searching for a new lunchtime obsession, the Chopped BLT is about to become your go-to delight. This recipe takes everything you love about the classic bacon, lettuce, and tomato combo but reinvents it with chopped, mingled flavors and bite-sized satisfaction. Creamy, crisp, savory, and impossibly fresh, each mouthful is bursting with taste and texture, all tucked inside a soft sub roll. Whether you’re packing lunch for the office or feeding a hungry crowd for brunch, you’ll love how easy it is to throw together and how happy it makes anyone lucky enough to get a bite!

Ingredients You’ll Need

The beauty of a Chopped BLT is its short, super-accessible list of ingredients – truly, each one is essential and makes its own unique contribution. Every element plays a starring role in building color, crunch, and unforgettable flavor.

• Bacon: Thick, smoky bacon is the backbone of this sandwich; cook it until crisp for much-needed crunch and salty satisfaction throughout every piece.
• Romaine Lettuce: Romaine adds refreshing crunch and a touch of green vibrancy, staying sturdy even when tossed with other ingredients.
• Tomatoes: Ripe, juicy tomatoes give bursts of sweetness and bright acidity that balance the richness of the bacon and mayo.
• Mayonnaise: Creamy mayonnaise ties everything together; use your favorite and add as much as you need for perfect coating and flavor.
• Sub Rolls: Soft, slightly chewy sub rolls are ideal for holding the hearty, saucy chopped BLT mixture so nothing falls out.

How to Make Chopped BLT

Step 1: Crisp Up the Bacon

Start by laying your bacon strips in a cold skillet, then turning up the heat to medium. Let the bacon cook slowly — this method ensures maximum crispiness without burning. As the fat renders out, flip occasionally until each piece is golden and crisp. Cool them for a minute on paper towels, then chop into bite-sized bits. The crunch factor is exactly what makes your smashed sandwich so irresistible!

Step 2: Prep the Romaine

Next, give your romaine lettuce a thorough rinse to get rid of any grit. Pat it dry well (a salad spinner works wonders here), and then chop it finely. You want the pieces small enough to mingle with the bacon and tomatoes in every forkful—think bite-sized, not shredded.

Step 3: Dice the Tomatoes

Take your tomato (or tomatoes, if using small ones), and slice into small, even dice. This way, you’ll get a perfect pop of freshness and acidity throughout the Chopped BLT mixture. If your tomato is extra juicy, remove some of the seeds or liquid to prevent your rolls from getting soggy later.

Step 4: Mix It All Up

In a roomy mixing bowl, combine your crispy bacon, chopped romaine, diced tomatoes, and two tablespoons of mayonnaise to start. Gently mix until everything is well coated; if you want it creamier, add another dollop or two of mayo. The aim is to bind the flavors together without drowning the freshness of the veggies.

Step 5: Prep the Rolls

Slice your sub rolls lengthwise, being careful not to cut all the way through—think of creating a cradle to help hold the Chopped BLT filling inside. Give the inside a gentle press to make a little space for the filling.

Step 6: Fill and Serve

Spoon the chopped BLT mixture evenly into each roll, packing it in as generously as you like. Serve them up immediately for the very best crunch, and brace yourself for the happiest, most satisfying sandwich you’ve had in ages!

How to Serve Chopped BLT

Garnishes

Sometimes the simplest touches make everything pop! For an easy garnish, sprinkle a little more freshly ground black pepper or scatter finely chopped chives over the Chopped BLT right before serving. If you want a flavor kick, a dusting of smoked paprika or a drizzle of hot sauce takes things up a notch. Even a leaf or two of whole romaine poking out of each sandwich adds a bit of visual flair.

Side Dishes

The Chopped BLT is super versatile with sides. Classic potato chips or crunchy dill pickles are always a home-run pairing, complementing the sandwich without overshadowing it. Try a crisp apple salad or a cold pasta salad for a bit more freshness if you’re serving a crowd or making this into a full meal.

Creative Ways to Present

You don’t have to stick to sub rolls! For a picnic-style vibe, stuff the chopped BLT mixture into pita pockets, or pile it onto lettuce leaves for a low-carb twist. As an appetizer, spoon it onto toasted baguette slices or serve in a big bowl with sturdy crackers on the side. However you present it, those signature flavors always shine.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Chopped BLT filling, store it in an airtight container in the refrigerator for up to 2 days. Be sure not to combine it with the rolls ahead of time—wait until just before serving to fill the rolls to keep everything fresh and crunchy.

Freezing

Freezing isn’t recommended here, unfortunately, because lettuce and tomatoes tend to lose their appealing texture once thawed. If you want to get ahead, you can pre-cook and freeze the bacon, then thaw and assemble the rest fresh to keep that signature Chopped BLT texture.

Reheating

The Chopped BLT mixture is best enjoyed cold or at cool room temperature to preserve the crispness. If your pre-cooked bacon has been refrigerated or frozen, you can rewarm it separately in the oven or microwave for just a few seconds before chopping and assembling the rest.

FAQs

Can I use different types of lettuce in the Chopped BLT?

Absolutely! While romaine is classic for its crunch and mild flavor, you can swap in iceberg for extra crispness or use butter lettuce for a softer bite. Just avoid baby spinach or arugula, since they’ll wilt quickly in the mayo.

What’s the best way to make the bacon less greasy?

After cooking the bacon, lay the strips on paper towels and gently blot the tops to soak up any excess fat. Letting them cool completely before chopping also helps the bacon stay crispy instead of soggy.

Which type of mayonnaise is best for this Chopped BLT?

Use your favorite! Regular, full-fat mayonnaise is classic, but light versions, vegan mayo, or even a blend with a bit of Greek yogurt will still give creaminess. Homemade is a treat if you have time, but store-bought is perfectly delicious and convenient.

How do I prevent the sandwich from getting soggy?

To avoid sogginess, wait to mix the mayo with the other ingredients until just before serving, and only fill the rolls when you’re ready to eat. Using super fresh lettuce and draining extra tomato juice can also help keep everything crisp.

Can I make a gluten-free version of the Chopped BLT?

Certainly! Just swap out the sub rolls for gluten-free buns or slices of your favorite gluten-free bread. You can even serve the mixture straight in lettuce cups for a fresh gluten-free option.

Final Thoughts

There’s just something extra joyful about sharing a platter of Chopped BLT sandwiches—the colors, the crunch, and that first blissful bite. I hope you’ll fall in love with this recipe as much as I have, and that it brings a little extra fun and flavor to your table. Give it a try the next time you’re craving something simple, nostalgic, and incredibly tasty!

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